It takes longer to chop the okra than it does to cook them this way. I love them crispy stir-fried with lots of mango powder on top.
250 gms okra (washed, dried completely, then chopped – similar size for even cooking)
1 medium sized onion, chopped finely or into thin short slices
1-2 green chillies (adjust to taste / heat levels)
1 tsp grated fresh ginger
2 tbsp cooking oil
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder (adjust to taste)
1 tsp mango powder
1/4 tsp garam masala
fresh coriander leaves for garnish (optional)
In a wide bottom pan heat the oil and add the cumin seeds. As they start to sizzle stir in the okra along with the onions, green chillies and ginger. Yes, it all goes in at the same time, save the spices. Stir fry high, but try not to stir too much as it will go ‘slimy’. Tossing works much better if you can.
After 3-4 minutes of cooking, as they start to change a bit of colour, reduce the heat to medium and let it sizzle away. Stir it occasionally, but let it cook as long as it doesn’t burn. Sprinkle the spices one by one, as it cooks. Stirring them in gently. This will reduce the sliminess too.
Save the garam masala and 1/2 the amchoor to sprinkle on the top, once its cooked through.
If the okra is tough, cover the pan for 5 minutes whilst it is cooking on low/medium and then continue cooking it without the lid.
Serve hot with a sprinkling of fresh coriander leaves
p.s. This recipe above does not include salt as an ingredient, as it is cooked ‘kidney friendly’. Please add salt and seasoning to your taste, if you are not watching your salt intake. Thank you