Okra is a tender green pod that contains small white seeds. Its commonly used in Caribbean, Middle Eastern, Indian and Southeast Asian cooking for its subtly sweet and earthy flavour. Preparing and cooking okra is very easy, and you can avoid any potential sliminess by frying, grilling or roasting it.
This recipe is crispy and flavourful and it’ll absolutely have you wanting more. It can be eaten as a side dish or as vegetarian main with some rice or naan bread.
Ingredients
- 50g fresh okra
- 3 tablespoons ghee or avocado oil
- ½ teaspoon cumin seeds
- 1 onion diced
- 1 green chilies, dicied
- 2 teaspoons minced garlic (approx. 2 cloves)
- ½ teaspoon minced ginger (approx. ½ inch)
- ½ teaspoon salt adjust to taste
- ¼ teaspoon turmeric
Serves: 4
Prep time: 10 minutes
Cooking time: 25 minutes
Method
- Rinse and dry okra, then slice into rounds. Try to get the okra as dry as possible.
- Melt 2 tablespoons of ghee (or oil) in a saute pan over medium-high heat.
- Next, add the cumin seeds and once they begin to brown or splutter, add the onions and chilli.
- Saute for 10 minutes, or until the onions begin to brown. Then add the garlic and ginger and mix well.
- Add the remaining 1 tablespoon of ghee/oil and the okra, salt, and turmeric. Stir-fry for 10-12 minutes or until the okra is dry and crispy (don’t worry, any sliminess will disappear! Just keep stirring). Reduce the heat to medium at any point if needed.
- Serve on own as a side or with rice or naan bread as a vegetarian main