This easy okra fry recipe is minimal effort and maximum flavour, great for a weekday dinner. Okra is so delicious that however much you make, it always seems to be falling short.
Preparation Time: 7 minutes
Cooking Time: 25 mins
- 2 tbsp olive oil
- 350 gms okra
- ½ onion, finely sliced (optional)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp chilli powder or more if you like it hotter
- 1.5 tsp coriander powder
- ¼ + ¼ tsp curry powder (garam masala)
- Salt to taste
- Wash and dry the okra. It is important to make sure the okra is dry before you start chopping it. You can dab it with tissue paper to ensure there is no moisture on the vegetable.
- Once dry, chop into rings. (see pic)
- Heat oil in a non-stick pan and add the cumin seeds. Allow them to splutter for a minute and the add the sliced onions. Saute for 2 minutes and add the okra.
- Add all the dry spices, except for the salt and combine well. Now cover the pan for 5-6 minutes on medium heat. Stir once in between to prevent the okra from burning.
- Open the lid after about 6 minutes and add ½ tsp salt. Stir and cover again for about 2 minutes.
- By this time your okra should have softened.
- Uncover and continue sautéing on medium heat for 10-12 minutes to make the okra crisp.
- Add the remaining ¼ tsp curry powder at the end. Check for seasoning. Add a little bit more salt if required. I did sprinkle a little more.
- Serve hot garnished with coriander.
- Enjoy with naan or any other flatbread.
Sometimes okra has a sticky slime that oozes out when you start cooking it. The last step of sauting the okra on medium heat in an uncovered pan will ensure that you get rid of that slime.
Do not add salt at the beginning as that encourages the okra to stick together.
I am guilty of using frozen okra at times. I haven’t used it for this recipe. If you’re short of time you could use chopped frozen okra, but the fresh ones are definitely better any day.