Curried Okra Stir Fry
I developed a love for okra from a very young age because my family grew it in our small kitchen garden in India. My kids don’t love it as much as I do though so I made this recipe to get them to appreciate it more. It has a great tangy flavor from the chat masala and although it’s best with fresh okra you can use frozen okra as long as it’s thawed before cooking. (Fresh okra can be hard to find!)
Ingredients
- 7 cups okra, (frozen or fresh young)
- 3 tablespoons olive oil
- 1/2 teaspoon cumin seeds
- 1 onion, (diced)
- 2 cloves garlic, (minced)
- 1/2 inch ginger, (minced)
- 1/4 teaspoon turmeric
- 1 teaspoon chat masala
- Salt, (to taste)
Instructions
- Rinse okra and dry well. It’s important to dry well so it’s not slimy when sliced. (If using frozen okra, skip this step and just thaw.)
- Slice into rounds and discard tops.
- Spread out onto a paper towel to dry more while prepping remaining ingredients.
- In saute pan, add 2 tablespoons oil and heat over medium-high heat.
- Add cumin seeds, then once they begin to splutter add onions.
- Sauté until onions begin to brown (about 10 minutes) then add garlic, ginger, and spices, mixing well.
- Reduce heat to medium and add the remaining 1 tablespoon oil and okra.
- Stir-fry until okra is dry and crispy (about 10-12 minutes).
