Crispy Stir-Fried Okra

By Priyadarshini Gokhale

Priyadarshini Gokhale and her family garden in Gilbert Arizona. They love turning garden produce into delicious culinary delights. Check out their Youtube channel and blog where they share more yummy recipes.

In this recipe they share a non slimy very crispy way to serve okra.

Ingredients

1 tbsp oil
1/8 tsp mustard seeds
1/8 tsp cumin seeds

1/8 tsp turmeric powder
1-2 chillies (to taste)
8-10 curry leaves
20-25 okra, sliced into thin pieces
1/8 – 1/4 tsp sugar, to taste
salt to taste

Method

Wash the okra and then make sure they are thoroughly dry before proceeding to cook them. That will reduce the okra sliminess, caused due to the moisture released during the cooking process.

In a broad saucepan, heat the oil, add mustard and cumin seeds. The mustard seeds will pop and crackle. If the mustard seeds are not cooked, they will taste bitter. The mustard and cumin seeds are optional, but add a nice flavor. You can use just one of them as well. After the seeds are toasted, add the green chillies and curry leaves. Add the turmeric and then add the okra slices and mix well. As the okra cooks it will start releasing moisture and will release some stringy moisture. to dry out. Cook it on low-medium heat. Stir it once in a while so that it doesn’t stick to the base of the pan and slowly it will start becoming crisper and brown. Once it’s as crispy as you want it, add the sugar and salt. In my opinion the crispier it gets, the better it tastes. Stir and turn off the heat. Serve hot.