Fried Okra

 

I am so loving my relationship with veggies, especially traditional ones' that my paternal grandmother cooked to perfection!  I was thrilled to discover cleaned frozen Okra in our local spice shop today and decided to try out cooking it.  Fresh is best though and a handy hint after the Okra has been cut, washed and dried, is to dry out for about 5-10 minutes in the oven, so that no water is present when cooking and stickiness is reduced.  Okra is also known as Bhindi (hindi), Gumbo (Southern US States) and Lady fingers.

 

 

 

Ingredients

300g Okra  wash, dry, nip the ends and chop into small pieces

1 Onion, finely chopped

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

5 Garlic Cloves, lightly crushed OR 1/2 tsp asafoetida

2 Dry red chilies - 2, broken into pieces and de-seed if preferred 

1/4 tsp Turmeric powder

Curry leaves - 1 sprig

Salt to taste

1 1/2 tblsp Olive Oil  

I Tblsp fresh lemon juice

 

Here's How

• Wash the okra, dry them, chop tip and tail ends. Chop into small sized pieces.

 

• Heat olive oil in a non-stick saucepan. Once the oil is hot, reduce heat to medium flame, add the mustard seeds, let them splutter
•  Add the cumin seeds and let them brown.

• Add the curry leaves, dry red chilies and garlic cloves, stir them for few seconds.

• Add the chopped onions and saute till transparent.

• Add the okra and turmeric powder and combine. Saute on medium high heat for 3-4 minutes.

 

• Reduce to lower heat, add a tablespoon of  fresh lemon juice (to reduce slime) and let it cook for 4-5 minute.
• Saute in between so that they don't burn.

• Reduce heat and cook till the okra turns soft. This could take about 15-20 minutes of slow roasting. I prefer mine crispy so this process should take about half an hour.

• Season with salt and turn off heat.