Okra My Style
Discover the vibrant and flavorful world of "Okra My Style," a quick and easy recipe that transforms humble okra into a deliciously spiced side dish bursting with Indian-inspired flavors. This vegetable-forward dish features tender okra sautéed with caramelized onions, fragrant cumin seeds, and a harmonious blend of ground coriander, turmeric, and chili powder for an enticing kick. Juicy tomatoes add tang and richness, while fresh cilantro and a squeeze of lemon juice provide a refreshing finish. Ideal as a standalone side or paired with steamed rice or warm flatbreads, this 40-minute recipe is perfect for weeknight dinners or meal prepping. Say goodbye to slimy okra with this foolproof technique for perfectly dry and flavorful results!
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Recipe Information
Ingredients
- 500 grams fresh okra
- 1 large onion
- 3 medium garlic cloves
- 2 medium tomato
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon ground chili powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Wash the okra thoroughly under cold water, pat it dry with a clean kitchen towel, and then slice it into 1/2-inch pieces. Ensure it is completely dry to reduce sliminess during cooking.
Peel and finely slice the onion. Mince the garlic cloves. Dice the tomatoes into small cubes.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the sliced onion to the pan and cook for 5-7 minutes, stirring occasionally, until golden and caramelized.
Stir in the minced garlic and cook for 1 minute, ensuring it does not burn.
Add the okra to the skillet and sauté for 7-8 minutes, stirring frequently to coat it evenly in the onion and garlic mixture.
Sprinkle 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of chili powder, and 1 teaspoon of salt over the okra. Mix well to combine the spices evenly.
Add the diced tomatoes to the skillet and cook for another 6-7 minutes, stirring occasionally, until the tomatoes soften and integrate into the dish.
Turn off the heat and garnish with 2 tablespoons of freshly chopped cilantro and 1 tablespoon of lemon juice for brightness.
Serve hot as a side dish or pair it with steamed rice or flatbreads for a complete meal.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2023 mg | 88% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 23.1 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2616 mg | 56% | |
*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.
