Prep 0 mins
Cook 30 mins
one of my favourite ways to make okra
- 1⁄2 kg okra, thinly sliced length-wise
- 2 teaspoons mango powder
- 2 medium onions, thinly sliced
- 2 medium tomatoes, thinly sliced (cored or pulp removed)
- 1 teaspoon fennel
- 1⁄2 teaspoon nigella seeds
- 1⁄2 teaspoon cumin
- 1 tablespoon red chili powder (use a lot less if you don't like spicy food)
- 4 green chilies, thinly sliced
- 1 teaspoon turmeric powder
- 1 teaspoon sugar
- 2 limes, juice of (u can dissolve the sugar in this) or 1 lemon, juice of (u can dissolve the sugar in this)
- heat oil, fry okra till brown, and its lost all the goo.
- Remove, drain.
- In the same oil, add everything except salt and the sugar+lime mixture.
- add the okra and fry with the spices a few minutes.
- add the sugar-lime mixture.
- Simmer 10 minutes.
- Add salt before serving.
- (Adding salt at the end lets the okra remain crisp longer).
- serve hot with naan bread.
This was amazingly good! Such a lovely way to make okra, DH liked it too! After slicing the okra lengthwise, I did what most Indian women do- dry roast the slices in a non-stick pan or iron skillet for a few minutes, tossing them about every minute or so. This gets rid of the 'snotty' mucilage. Also, instead of adding everything at once, I first added the nigella, fennel and cumin seeds in hot oil and let them spatter a bit before adding the onions. Once the onions were transluscent I added the red chili and turmeric powder and let them cook for a few minutes to get rid of the raw taste. Next went the tomatoes, okra, green chillies, sugar-lime mixture and salt and left them to simmer. Mango powder is best added towards the end of cooking.All in all, this was a very enjoyable dish and I will be definitely making this again. Thanks grapefruit!
If I were to make this recipe a 2nd time I would cook the onions separately, double the sugar, halve the limejuice and fry the *whole* spices with the Okra. It was tasty, if a little too crunchy (onions) and mucilagenous (Okra).