Final day of the 10th edition of blogging marathon
and my theme is “Guilt Free Snacks”. This has been my favorite theme and I absolutely enjoyed making dishes for this marathon. An interesting conversation between my friend and me. She normally asks me what I was making for the blog any time she sees me. Same question the other day and I was explaining about my “Guilt Free Snack” theme and how I was lining up dishes for it. She replied “what is new? Isn’t that what you normally do?”. Well, I think that is probably why I enjoyed this series more as it fits well with my routine.
Okra (Vendakka) is our favorite vegetable and I have until now made only the usual fry, sambar and kuzhambu with it. Breaded okra crossed my mind all of a sudden this past week and I recollected seeing them in the frozen aisle. I was skeptical initially to try out something new with our favorite veggie, but still decided to go ahead. Glad I did because we loved the crunchy breaded okra. Recipe adapted from VegetarianTimes
. Off to the recipe.
Frozen/Fresh Okra (Use as much as needed)
1/2 cup cornmeal (You may need more or less depending on the quantity of okra)
Salt to taste
Pepper to taste
Mix cornmeal, salt and pepper in a bowl.
I have used frozen okra. If using fresh okra, cut into pieces.
Again if using fresh okra dip it in milk or egg and then coat with corn meal. Frozen okra was wet enough to hold the cornmeal and I directly dropped the pieces into cornmeal mixture.
Coat the pieces thoroughly.
Spray a baking sheet and spread the okra in it. Place in a preheated 400F oven for 30 minutes shaking the pan once in the middle.
Out of the oven, nice and crispy. The bottom had browned well. Next time I will probably spray the top also so the top browns too.
Healthy and guilt free okra ready for munching. Cornmeal has the texture of sooji and it added to the crunchiness.