Ghee Polenta with Kurkuri Bhindi
Fresh and creamy corn polenta topped with crispy Okra
Ingredients
Polenta
- 5-6 medium, sized corn
- 2 tbsp ghee
- 2 tbsp corn meal
- ¼ cup parmesan cheese, grated
- salt to taste
- ½ tsp black pepper
- 1 tsp parsley use any herbs
- ½ tsp garlic powder
- 1/2 cup cherry tomatoes
Kurkuri Bhindi/ Crispy Okra
- 200 gr Okra 18-20
- 1 small onion
- 2 tbsp chickpea flour
- 1 tbsp corn starch or rice flour
- 1 tbsp oil
- Salt to taste
- ½ tsp red chili powder
- ½ tsp garam masala
- ½ tsp turmeric powder
- Few pinch Chaat masala
- lemon
Instructions
Kurkuri Bhindi
- Pre heat oven to 400 F. Wash okra and dry it very well with the help of a kitchen towel. Cut it into thin strips, lengthwise. Chop the onions also in thin slices. Leave it aside.
- In a bowl, add the chickpea flour, cornstarch, spices, salt. Leave out chaat masala. We will use it later.
- Whisk the flour and spices properly, then add the okra and onions and mix it all very well to make sure they are coated well with the flour and spices.
- Spray a baking tray with oil. Spread out the okra mix and bake it for about 15 minutes or until it is crispy.
- Every oven reacts differently, so you may be done in 10 minutes or might need 5 more minutes. Check after 10 mins to make sure you don’t burn it. Once it is crispy and baked. Remove it and let it cool down a bit. I always use a timer, even if it is for few minutes because you can get carried away while doing something else.
Polenta
- While that’s baking we will make polenta.
- Remove the husks and silk from the corn. With the help of a grater, grate the corn cobs.
- Heat ½ tbsp ghee in a pan, add the cherry tomatoes, and cook them for few seconds on each side and remove them in a plate. Now, add rest of the ghee, grated corn with all the milk from corn that is released while grating and cook it for few minutes on low heat stirring until the mixture thickens and starts leaving the sides of the pan and there is no liquid left in the pan, fold in the rest of the ingredients and stir everything well. Stop cooking when you get the consistency to your liking.
- Serve it in a dish, top it off with tomatoes and okra, sprinkle chaat masala on the okra. If you do not have chaat masala, use lemon. Enjoy!