Spiced Pan Fried Okra

Printer-friendly version
Average: 4 (8 votes)
Vegan
Lowfat
Ekadasi
Prep Time: 
20 min.
Cook: 
Pishima

As a child okra (also known as lady’s finger or bhindi) was always a struggle for me to eat. I would force it down with a wrinkled nose, disliking every aspect of the experience. I have now come to the conclusion that it wasn’t so much the vegetable that I was so averse to, but the way in which it was prepared. If you are not careful with your okra, it can make any dish into a slimy, gluey creation. Of course if that is what you are going for, and I have to believe that some people are going for that, then right on.
During the summer here in the southern US, locally grown, freshly picked okra can be bought easily and inexpensively. It’s a popular ingredient and I’ve tried to adapt to it. Until a few years ago, the only way I knew to prepare okra and avoid the slime was to deep fry the okra in oil or ghee. Fortunately, I found a healthier way to prepare okra, avoiding both the slime and the deep frying.
To obtain minimal slime results, it is important to wash your okra and then fully dry it before cutting it with a knife. It seems that once water touches the insides of the okra the slime begins to multiply. Also, it is important to add the salt after the okra is cooked and not during the cooking the process for this particular dish.

About 1 pound of fresh okra
2 teaspoons oil/ghee
1 teaspoon ground roasted cumin
1/2 teaspoon hing
1/2 teaspoon turmeric
1 teaspoon ground coriander
3/4 teaspoon salt or to taste
Cilantro to garnish

1. Wash the okra and dry it thoroughly. Once fully dry cut off the top and slice in half length-wise and then in half again width-wise.
2. In a cast iron or non-stick frying pan heat the oil/ghee on medium/high heat until hot. Add the ground cumin, hing, turmeric and ground coriander and stir to mix. Be careful not to let the spices and oil get too hot or they will burn quickly at this stage.
3. Add all of the chopped okra and stir gently or toss to coat evenly in the oil-spice mixture. Cook for 10 minutes or so, stirring gently, until the okra is cooked through yet still bright green. It will just start to turn brown in some places.
4. Add salt and stir gently then remove from heat. Garnish with some cilantro when you transfer it to a serving dish if you like.

This dish is easy to make and tasty to eat. I like to serve it with rice and dahl, and if I’m feeling particularly industrious I’ll also make chapatti.

Comments

bhindi pan fried

great dishes bhindi tail is best to be eaten hare krishna umesh

i like the receipe of

i like the receipe of okra.
thank you

HARE RAMA HARE KRISHNA

The pudding is in the preparation

Bhindi is my favourite dish, especially the way my mum always prepares it. Cut them in rounds, and let it dry, then shallow fry them, seasoned with salt, the best ever way to enjoy this one. Another favourite, I've tried is pickled Okra with spicy filling.

Thank you for the recipe. If

Thank you for the recipe. If you happen to have a recipe for the pickled okra as well that would be fabulous :D

i like it,thank you very much

i like it,thank you very much for this.
hari bol !!

Post new comment

Refresh Type the characters you see in this picture.
Type the characters you see in the picture; if you can't read them, submit the form and a new image will be generated. Not case sensitive.  Switch to audio verification.

Latest Recipes