Okra Stir-Fry

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

Ingredients:

  • 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

Instructions:

  1. 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.
  2. 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.
  3. Add the okra, turmeric, coriander, and cumin powders. Stir occasionally until okra is cooked through (approximately 20 min).
  4. Lastly add salt, pepper, and curry leaves. Mix thoroughly, taking care not to break the pieces of okra.
  5. Enjoy warm with rice and curries, or roti.

NOTE: 

  • 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.

 

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