Madhur Jaffrey's Sweet and Sour Okra

Madhur Jaffrey's Sweet and Sour Okra created by Susie D

I love okra and this is a really good to way to prepare it. You can add more red-pepper if you like more heat.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • If fresh okra is used, trim off any tough stems.
  • If frozen okra is used, defrost and drain.
  • Cut each pod into 3/4 inch lengths.
  • Put the garlic, pepper flakes and three tablespoons of water in the blender and blend as thoroughly as possible.
  • Empty the mixture into a small bowl and add the ground cumin, coriander and turmeric and blend well.
  • Heat the oil over medium high heat in a nine inch skillet and add the whole cumin seeds.
  • Cook briefly until the seeds start to sizzle and add the spice paste.
  • Cook, stirring, about one minute.
  • Add the okra, salt, sugar and lemon juice and the remaining four tablespoons of water.
  • Stir to blend.
  • Bring to a simmer, cover closely and cook over very low heat about ten minutes.
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RECIPE MADE WITH LOVE BY

@Chef Kate
Contributor
@Chef Kate
Contributor
"I love okra and this is a really good to way to prepare it. You can add more red-pepper if you like more heat."

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  1. UmmBinat
    This is good. I used defrosted frozen okra that was pretty small but I did cut them. Instead of red pepper flakes I used some cayenne pepper powder as I didn't have any but I think it would go better with the flakes. I used all ground cumin as I need to buy more whole! Used freshly ground coriander, canola oil to be peanut and soy free, sea salt, white sugar, plus the rest. I served it with recipe#150810 and it went quite well. Made for Veggie Swap 31 ~ February 2011.
  2. UmmBinat
    This is good. I used defrosted frozen okra that was pretty small but I did cut them. Instead of red pepper flakes I used some cayenne pepper powder as I didn't have any but I think it would go better with the flakes. I used all ground cumin as I need to buy more whole! Used freshly ground coriander, canola oil to be peanut and soy free, sea salt, white sugar, plus the rest. I served it with recipe#150810 and it went quite well. Made for Veggie Swap 31 ~ February 2011.
  3. Pot Scrubber
    Score! This is an over the wall home run recipe! Man oh man are these pods good. If you like okra you will adore this dish. My pods were tiny so I just cut them in half. A tip Ihave learned is the less you mess with cut okra pods the less slimy it will be so toss and stir as little as possible. Terrific dish. Loved it.
  4. evelynathens
    What a great recipe for okra! I knew that this was a winner before I tried it as I trust any recipe by Madhur Jaffrey. That it had Chef Kate's personal seal of approval was just one more assurance for me, and I was not disappointed. I did not trim my okra as they were baby pods, and completely delectable. The spicy paste permeated the pods and turned a vegetable that I love any way, into a wonderful new dish that I can't wait to make again. The recipe could not be any easier to make and - you have to try this the next day, if you have leftovers, as a cold antipasti-type salad. Absolutely super!
  5. Susie D
    Madhur Jaffrey's Sweet and Sour Okra Created by Susie D
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