Stir-fried okra

Stir-fried okra

By
From
I Love Curry
Serves
2–3, can be doubled
Photographer
Jonathan Gregson

As easy as pie, this quick recipe is delicious and one I cook regularly. You taste the okra, but the spices make for really flavourful mouthfuls of a truly healthy vegetable. I feel okra goes with everything - chicken, lamb, fish and lentils - so feel free to cook this with any main course.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 1/2 teaspoons ground coriander
1/4 teaspoon turmeric
1/8-1/4 teaspoon chilli powder
salt, to taste
200g okra, wiped with damp kitchen paper, topped, tailed and sliced into 1cm pieces
1/8 teaspoon dried mango powder, or to taste

Method

  1. Heat the oil in a frying pan. Add the cumin seeds and, once they have browned, the coriander, turmeric, chilli and salt. After they have cooked gently for 10 seconds, add the okra and stir-fry over a moderate flame until it is just cooked which, in my kitchen, takes five to seven minutes for young, fresh pods (older okra will take a little longer).
  2. Stir in the dried mango powder, taste and adjust the flavours and seasoning to suit your palate and serve.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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