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Christine Manfield’s crisp okra and pomegranate salad

Australian Gourmet Traveller recipe for crisp okra and pomegranate salad by Christine Manfield.
Christine Manfield: Crisp okra and pomegranate salad

Christine Manfield: Crisp okra and pomegranate salad

Anson Smart

The deluxe Amanbagh hotel outside Jaipur has a fabulous organic vegetable garden that grows much of the produce the kitchen needs. My friend Sally was general manager of the property for four years, and she always looked forward to the season after the rains when the okra started growing. This is one of her favourite salads; it’s perfect on its own or as part of a shared table. – Christine Manfield

Ingredients

Pomegranate salad

Method

Main

1.For okra, combine ingredients (except okra and oil) in a bowl with 1 tsp salt and enough water to make a batter. Add okra, toss well to coat. Heat oil in a large saucepan or wok to 180C. Deep-fry okra until crisp, then drain on absorbent towel.
2.To prepare the salad, mix ingredients in a bowl, season to taste. Garnish with crisp okra and serve at room temperature.

Christine Manfield lists a recipe for chat masala spice mix in her book. You can buy a similar blend from Herbie’s Spices.

by Christine Manfield, with photography by Anson Smart, will be published in October by Penguin Lantern ($89.95, hbk). Recipes have been reproduced here with minor

style changes. Manfield hosts a 16-day “Tasting India” tour from Delhi to Hyderabad for

starting 30 October.

This recipe is from the September 2011 issue of

.

Notes

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