These fried okras will be crunchy, and flavorful, and you’ll learn how to prepare it without slime, which can be a real challenge. It’s an Indian recipe that is cooked with just the right amount of spices and oil.
In this recipe, I am also using two of my favourite spices, dried fenugreek leaves also known as Kasuri Methi and Sumac. While dried fenugreek leaves are a very commonly used and unsung Indian spice, Sumac is a spice from the Middle East. Dried Sumac powder is made from Sumac berries and has a tart-like flavour. Dried mango powder or use lemon juice as a replacement for Sumac. Adding a sour taste to a finished okra dish removes this green leafy flavour, that many people dislike.
It’s important to know how to pick the best okra in the market for your recipe. When you buy bhindi, they have to make sure that it’s crisp, it’s smooth, and there’s not too much hair on it. It shouldn’t be too hard otherwise it will never cook. To check its freshness you can just snap the tip of an okra pod with your fingers, it should be crisp.
Two tips that will make your okra recipes free of slime.
- After washing the okra, make sure you dry them with a dry kitchen cloth and do not wash cut okra.
- At the time of cooking do not cover the utensil with a lid for the first few minutes. This will trap the moisture and make the dish slimy.
Fried Okra, Indian StyleCuisine: IndianDifficulty: Easy
This is a fried okra recipe. It is a dry recipe made with some basic spices. It has a mild spicy, very earthy flavour with sour and tangy afternotes from the spice Sumac.
0.5 kg of okra
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp cumin seeds
1/2 tsp garam masala
1 tsp of salt
1 tsp of sumac (optional). Can be replaced with lemon juice (added at the end) or mango powder
1 Tbsp of fenugreek leaves
1 medium-sized onion
4 cloves of garlic
1 to 2 Tbsp Cooking oil
- Cut the okra, garlic and onions. Remember to read the instructions I wrote earlier.
- Add 1 Tbsp cooking oil to a stainless stell pan on medium heat. Add 1 tsp of cumin seeds and wait for it to crackle.
- When the seeds begin to crackle, add chopped onions and garlic and cook, until the onions become translucent. Cook on medium heat.
- Add okra, and cook without covering until ready, for about 15 minutes, on low flame. Stir it very gently every 3 to 4 minutes. Let the vegetable sweat it out.
- In about 15 minutes the Okras will appear moist and will shrink in volume. You can pick one or two and taste. When Okra has cooked it will be soft to chew.
- Add the spices and mix well. Cover the pan with a lid and cook for five minutes more.
- At the end, add fenugreek leaves and mix everything together. Take off the heat and serve. You can also garnish the dish with fresh herbs such as cilantro or parsely leaves.