For yogurt and mint dip
1 cup plain yogurt
1/4 cup mayonnaise
1/2 cup chopped fresh mint leaves
1 tsp lemon rind
salt and pepper
Mix all the ingredients well in a bowl, add chopped mint leaves and mix a little more.
For the fritters
1 cup all purpose flour
1 tsp turmeric
3 tsp curry powder
1 tsp salt
Oil for frying (vegetable or canola)
Wash Okra under cold running water, pat dry with a towel and trim the ends off. Put flour, curry powder, turmeric and salt in a big mixing bowl and combine with a metal spoon. Slowly add water while mixing the flour mixture in circular motions- keep on adding water to it till it reaches a batter like consistency. You want to keep it on a thicker side so that the batter sticks to the okra when you fry it.
Heat oil in a wok or a pan deep enough for frying. Once the oil is hot, dip the okra in the batter and fry on medium heat till it turn golden and crispy. Serve hot with the cool yogurt dip.
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