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  • MAN
  • $5.00
  • VEG
  • Photograph by James Boo

North Indians usually cook okra into a mushy mound—it’s easier to pinch between a piece of roti and scoop up that way. But the star ingredient in Thelewala’s okra roll retains a light, satisfying crunch. Tossed whole on the tawa (grill) with slices of red onion and red bell pepper, then seasoned with cilantro, lime juice and green chilies, this okra is tangy, spicy and subtly sweet, with a distinctly smoky edge. The paratha encircling it all is delicate and dotted with the char marks that signify an expert griddling. -Anne Noyes Saini

112 MacDougal St. at Bleeker St. (Map)
New York, NY 10012
(212) 614-9100

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