Crispy Fried Okra inspired by Kurkuri Bhindi Fry, a common Indian street food

For crispy fried okra start with plenty of fresh pods. Remove stems. Julienne the pods, cutting them lengthwise into fourths. Toss the okra with chickpea flour (or your favorite gluten-free flour mix) that has been spiced with lots of black pepper and salt. Okra should be lightly coated. Let it rest ~30 minutes.

(BTW … Members of our family must have gluten-free, but I actually prefer it in this situation. Wheat flour results in a heavier breading that overwhelms the okra.)

Fry it in a shallow amount of oil over medium heat ... just enough oil to keep everything sizzling along. Stir and turn as needed. Cook until golden brown and crisp. Remove from oil. Drain on paper towels. Salt liberally!

One day I will invest in REAL Indian spices and give this recipe a try:
http://www.vegrecipesofindia.com/crispy-okra-fry-recipe-crisp-bhindi-fry/

You may be wondering, "What is on that back burner?" A pan full of peppers stuffed with spiced ground beef and cheese … ready for the oven. I learned to make them from my step-father, Don West. Click HERE to see the recipe in a post dated September 22, 2013.