Okra fry is one of the most loved dishes in India and is an excellent combination of chapatis, rice, and curry. Okra or Ladies’ finger is available in India throughout the year and is the largest producer of Okra in the world. The next time when you go shopping, remember to buy this fantastic vegetable in generous quantity. Fresh Okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. Fresh Okra is rich in fiber, vitamin C and vitamin K, with moderate contents of thiamin, folate, and magnesium.
Here’s the recipe of the tasty Okra fry.
- Chopped Okra – 3 cups
- Chili powder – 1 tsp
- Coriander Powder – 1 tsp
- Cumin Powder – 1/8 tsp
- Asafoetida powder – just one pinch
- Salt – to taste
- Sunflower oil – 2 tbsp
- Grated coconut – 1/2 cup
- Curry leaves
- Green chilis – 2 (chopped)
- Onion – chopped
- Mustard seeds – 1/2 tsp
- Wash the Okra, dry and chop them into small pieces and keep aside.
- In a bowl mix coriander powder, cumin powder, Asafoetida powder chili powder, and salt.
- Take a pan and heat 1 tbsp sunflower oil.
- Add mustard seeds and allow it to splutter. Add curry leaves, chopped green chilies, and chopped onion.
- Saute until the onions turn golden brown.
- Add another 1 tbsp of sunflower oil, then add the chopped Okra grated coconut and the spices mix (coriander powder, cumin powder, Asafoetida powder, chili powder, and salt) and saute to mix them well.
- Continue to saute for about 15-20 minutes until the Okra turns soft and crispy.
- Serve hot with rice and curry or chapatis.