Recipe information
Yield
serves 4 as a small appetizer
Ingredients
Hot Tomato Relish
Preparation
Step 1
In a small pan over medium heat, lightly toast the coriander, fennel, and clove until fragrant, 1 to 2 minutes. Allow to cool completely; then grind and set aside. Toast the cumin seeds in the same fashion and add them to the ground spices.
Step 2
Fill a deep, heavy stockpot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 350°F.
Step 3
Beat the egg in a small bowl and whisk in the buttermilk and serrano chile. In a medium bowl, combine the chickpea flour, all-purpose flour, salt, pepper, and spice mixture.
Step 4
Cut the okra on a sharp diagonal into long 1/4-inch-thick slices. Put the okra slices into the bowl with the flour mixture and combine, leaving a light dusting on each piece. Pour the egg mixture on top and mix with your hands, making sure to coat all surfaces. In batches, use a large slotted spoon to carefully lay loosely formed handfuls of 6 to 8 slices into the hot oil and cook for about 2 minutes, turning as necessary until the okra is golden brown and uniformly crisp. Drain on a clean brown paper bag, season with sea salt, and serve with the tomato relish.
Hot Tomato Relish
Step 5
Heat the oil in a medium-size heavy nonreactive pot over medium-high heat. Add the mustard seeds and garlic, and cook until the garlic is turning light golden brown and the seeds are popping, about 2 minutes. Add the cayenne and turmeric. Cook for 10 to 20 seconds, and then add the tomatoes, salt, vinegar, and sugar. Simmer for 15 minutes, or until the tomatoes are soft and the relish has thickened slightly. Serve hot.
