Okra Fry
Crispy, flavorful, and irresistibly spiced, this Okra Fry recipe is a quick and easy way to elevate humble okra into a star side dish. Perfectly sautéed with aromatic curry leaves, mustard seeds, and a medley of earthy spices like turmeric, coriander, and red chili powder, this dish delivers bold flavors in every bite. The vibrant combination of golden-brown onions, juicy tomatoes, and tender okra creates a well-balanced dish that pairs beautifully with steamed rice, soft flatbreads, or as a flavorful accompaniment to your favorite main course. Ready in just 35 minutes, this recipe is a must-try for weeknight dinners or when you're craving something healthy and comforting. Keywords: Okra Fry Recipe, Indian Okra Stir-Fry, Spiced Okra Recipe, Vegan Side Dish, Quick Vegetarian Recipe.
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Recipe Information
Ingredients
- 500 g Okra (Lady's Finger)
- 1 large Onion
- 1 medium Tomato
- 2 cloves Garlic
- 1 small Green chili
- 0.25 tsp Turmeric powder
- 0.5 tsp Red chili powder
- 0.5 tsp Coriander powder
- 0.5 tsp Cumin seeds
- 0.5 tsp Mustard seeds
- 8 leaves Curry leaves
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 2 tbsp Fresh cilantro (coriander leaves)
Instructions
Wash the okra thoroughly, pat them dry with a clean kitchen towel, and chop them into small round slices (about 0.5cm thick). Ensure the okra is completely dry to prevent sliminess.
Thinly slice the onion and chop the tomato into small pieces. Finely mince the garlic and green chili.
Heat the vegetable oil in a large skillet or frying pan over medium heat.
Once the oil is hot, add the mustard seeds and let them crackle for a few seconds. Then, add the cumin seeds and curry leaves, sautéing for about 30 seconds until fragrant.
Add the sliced onions and sauté until they turn soft and golden brown, approximately 5-7 minutes.
Stir in the minced garlic and green chili, and sauté for another minute until the raw smell disappears.
Add the chopped okra to the pan, and stir well to coat it in the aromatic mixture. Cook on medium heat, stirring occasionally, for about 10 minutes or until the okra is slightly crispy and cooked through.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to evenly coat the okra with the spices.
Add the chopped tomato and cook for 3-5 minutes, stirring occasionally, until the tomato softens and blends with the dish.
Once done, remove from heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice, flatbreads, or as a side dish.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 27.9 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2231 mg | 47% | |
*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.
