Okra is quite the interesting vegetable – It is known for it’s sticky/slimy texture once cooked, which is what turns many children off from trying it. However, I absolutely love Sri-Lankan style okra curry made with deep-fried okras tossed in a tomato-based gravy. Once the okras are deep-fried, there is no slimy texture and it tastes absolutely divine. It is obviously not the most healthiest way to prepare it and I do not deep-fry anything in my home due to the fear of triggering asthmatic symptoms in Akshaya. Until now, I hadn’t introduced my children to okras simply because I hadn’t put much thought into how I would prepare them.
Yesterday, I tried pan-frying okras with a little bit of ghee, tomatoes, onions, and spices – it turned out to be a delicious stir-fry! All three of my kids happily ate the okra stir-fry alongside other vegetarian curries and rice.
If you try out this recipe, please let me know in the comments below!
Okra Stir-Fry RECIPE
- 30 okras, trimmed and cut into fifths
- 3 Tbsp. good quality ghee
- half a medium onion, diced
- 1 small tomato, diced
- 1 red dried chilli
- 1/4 tsp mustard seeds
- 2 cloves of garlic, minced
- 1 inch piece ginger, minced
- 2 sprigs of curry leaves
- 1/2 tsp. turmeric
- 1/2 tsp. cumin powder
- 1/2 tsp coriander powder
- salt and pepper to taste
- Heat the ghee on a non-stick pan over med-high heat. Add the onions, red dried chilli, and mustard seeds. Sauté until onions turn translucent and mustard seeds start to sputter.
- Add the garlic and ginger and fry for a minute until the raw smell disappears. Add the diced tomatoes and sauté until they turn soft.
- Add the okra, turmeric, coriander, and cumin powders. Stir occasionally until okra is cooked through (approximately 20 min).
- Lastly add salt, pepper, and curry leaves. Mix thoroughly, taking care not to break the pieces of okra.
- Enjoy warm with rice and curries, or roti.
- Those that prefer a spicy stir-fry can omit the coriander and cumin powders and add Sri-Lankan roasted chilli powder instead. A little bit goes a long way.
- When the okra first starts to cook, it will appear to become sticky. The stickiness (for the most part) will disappear as the okra cooks.
- Any oil of choice can be substituted for the ghee.