Hello Everybody, we hope the new year has
been good for you so far. To start off, our
first recipe of the year is this spiced crispy
pan-fried okra which we showed in one of our
What We Eat videos and that many of you have
been requesting ever since.
For some reason, after I made this recipe
last year, I could not find nice tender okra
again which is a must for this recipe.
First wash the okra while still whole. Then
pat dry them on a paper towel or clean cloth.
It is important to do this as otherwise the
water will splatter in the oil later when
we will cook them and also the excess water
may make the okra slimy.
Now cut the stems off, then cut the okra into
1-2 cm or ½ inch pieces across.
Heat a skillet on medium high temperature,
then add a tablespoon of coconut oil or any
other cooking oil. Once the oil is hot (but
not fuming), add in the okra and stir.
Make sure the skillet is big enough so that
the okra can fit in one layer. They will slightly
shrink when cooked.
Let the okra cook on medium high heat while
stirring every 5 minutes or so until the okra
is half-cooked (about 12 - 15 minutes, depending
on how tender they are).
Meanwhile mix the chickpea flour, coconut
flour, coriander powder, turmeric and paprika
in a small bowl. I make my own coconut flour
at home and you can find a video on how I
do this on the channel. Check the description
for the link. If you don’t have coconut
flour, you can use very 
fine desiccated coconut instead.
You will find the measurements for these
in the printable recipe link
which is in the description below the video.
A little sidenote, when I am not cooking or
making videos, I like to crochet. And I made
this cast iron handle covers as, more often
than not, I forget to reach for my pot holders
and burn my hand on the handle. I made them
extra thick so that the heat does not come
through. I’ll be placing some of these crochet
hot handle covers in our Etsy shop soon. So,
if you like them too, you can check the description
for the link to our shop.
When the okra is half-cooked they will slightly
shrink and will be a little darker in colour.
Add the lemon juice. Then immediately add
the salt and stir.
Add the flour and spice mixture. 
Mix well with the okra
and cook for another 5 – 8 minutes, until the chickpea
flour is nicely roasted but take care not
to burn it. Then turn off the heat.
Coconut and chickpea flour not only add to
the taste and crispiness but also absorb the
excess moisture to yield non-slimy okra.
I love okra in any way, slime or not. But
if you don’t particularly enjoy the slime,
then this recipe is one for you to try.
You can serve this okra warm as a side dish
with rice and curry or with a salad.
We hope you’ll give this recipe a try. You’ll
find the link to the printable recipe in the
description under the video.
Don’t forget to like this video if you’ve
enjoyed it and share it with your friends.
We love reading your comments so tell us what
you think. If you happen to make this dish
send us a little photo and tag us on social
media.
And if you haven’t already, subscribe to
our channel for more recipes.
You can also join our mailing list. We will
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recipe or an announcement and you’ll never
miss anything.
I’ll see you soon in our next video. Bye.
