Okra Stir Fry
Brighten up your table with the vibrant flavors of Okra Stir Fry, a quick and healthy dish packed with bold spices and a hint of citrus. This easy, 25-minute recipe transforms fresh okra into a tender, slightly crispy delight, infused with the aromatic crunch of mustard and cumin seeds. A fragrant sauté of garlic and onions creates the perfect base, while turmeric and red chili powder add depth and a touch of heat. Finished with a splash of zesty lemon juice and fresh cilantro, this gluten-free, vegan dish makes a perfect side or a light, satisfying main. Say goodbye to slimy okra with our foolproof cooking tips—dry thoroughly, stir minimally, and enjoy the ultimate crisp-tender texture. Perfect for weeknight dinners or pairing with rice and dal, this recipe is a must-try for lovers of simple, flavorful Indian-inspired cuisine.
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Recipe Information
Ingredients
- 500 grams Fresh okra
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 3 units Garlic cloves
- 1 medium Onion
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 0.75 teaspoons Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro
Instructions
Wash the okra thoroughly under cold water. Pat it dry completely to prevent sliminess while cooking. Trim both ends of the okra and slice them into 1/2-inch pieces.
Peel the garlic cloves and finely chop them. Dice the onion into small pieces. Roughly chop the fresh cilantro for garnish and set aside.
Heat the vegetable oil in a large non-stick skillet or wok over medium heat.
Once the oil is hot, add the mustard seeds and cumin seeds. Let them sizzle for about 30 seconds, releasing their aroma.
Add the chopped garlic and diced onion to the skillet. Sauté for 2-3 minutes, stirring frequently, until the onions are soft and translucent.
Sprinkle the turmeric powder and red chili powder into the skillet, mixing well with the onions and garlic.
Add the sliced okra and salt to the skillet. Stir to coat the okra evenly with the spices.
Reduce the heat to medium-low and cook the okra for 8-10 minutes, stirring occasionally. Avoid over-stirring to prevent the okra from becoming mushy.
Once the okra is tender and slightly crispy on the edges, remove the skillet from the heat.
Drizzle the lemon juice over the okra stir fry and give it a quick toss.
Garnish with freshly chopped cilantro and serve warm as a side dish or light main meal.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1822 mg | 79% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 15.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1961 mg | 42% | |
*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.
