Serves: 4
Total Calories: 179

1/2 teaspoon Chaat Masala or store-bought
1 pound fresh tender okra, rinsed and patted dry
10 to 12 small red radishes, thinly sliced
1/2 small onion, coarsely chopped
1 small tomato, coarsely chopped
1 quarter-size slice peeled fresh ginger
1 clove fresh garlic, peeled
1 tablespoon fresh lime juice
1 fresh green chili pepper, such as serrano, stemmed
1/4 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

1. Prepare the chaat masala. Then, cut a thin slice off the stem end of a piece of okra. Then, working from the stem down, make a partial slit into the okra, stopping 1/2 inch from the tip. (This forms a pocket for the marinade to penetrate but keeps the okra intact.) Repeat with all the okra.

2. Bring a medium pot of water to a boil over high heat and add the okra. Cover the pan and turn off the heat. Remove the okra after 1 minute, drain well and lay flat on a kitchen towel to air-dry for a few minutes. Transfer to a work bowl, toss in the radishes, and set aside.

3. In a food processor or a blender, pulse together the onion, tomato, ginger, garlic, lime juice, and chili pepper until minced. (Do not purée.) Add to the okra, add the salt and black pepper, and mix well. Cover and let the okra marinate in the refrigerator, 2 to 4 hours. Transfer to a serving platter, sprinkle with the chaat masala and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 179
Calories from Fat: 7

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