Nut-Free Stir-Fried Okra
Discover the vibrant flavors of Nut-Free Stir-Fried Okra, a quick and easy dish that transforms humble okra pods into a flavorful side or main course. Perfect for allergy-conscious kitchens, this recipe features nut-free vegetable oil and a harmonious blend of Indian-inspired spices like cumin seeds, turmeric, and red chili flakes. Fresh garlic and ginger provide an aromatic base, while a zesty drizzle of lemon juice brightens the dish. With just 10 minutes of prep and 15 minutes of cooking time, this stir-fried okra recipe is ready in a snap, making it an ideal option for busy weeknights. Serve it with rice or enjoy it solo for a light, nutritious meal, and add a sprinkle of fresh cilantro for a burst of color and freshness. This simple yet mouthwatering recipe delivers bold flavors without the fuss and is sure to become a staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 400 grams Fresh okra (okra pods)
- 2 tablespoons Vegetable oil (nut-free, such as sunflower or canola oil)
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili flakes
- 0.5 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Wash the okra thoroughly under running water, then pat dry with a clean kitchen towel or paper towel. Ensure the okra is completely dry to prevent it from becoming slimy during cooking.
Trim off the tips and tops of the okra pods, then slice them into 1/2-inch thick rounds.
Heat a large skillet or wok over medium heat and add the vegetable oil.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the minced garlic and grated ginger. Stir-fry for 1 minute until fragrant, making sure not to burn the garlic.
Add the sliced okra to the pan and toss well to coat with the aromatic oil mixture.
Sprinkle in the turmeric powder, red chili flakes, and salt. Continue to stir-fry for 10-12 minutes, stirring occasionally, until the okra is tender and slightly browned. Ensure it doesn’t overcook to avoid a mushy texture.
Turn off the heat, drizzle the lemon juice over the cooked okra, and toss to combine.
Garnish with freshly chopped cilantro if desired and serve immediately as a side dish or over rice for a light main course.
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 6.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
