Spicy Okra
Spice up your dinner table with this vibrant and flavorful Spicy Okra recipe! Tender okra is simmered with fragrant cumin, zesty ginger, and a colorful medley of tomatoes, onions, and warming spices like turmeric, red chili powder, and garam masala. This quick and easy dish is ready in just 40 minutes, making it the perfect plant-based side to complement fluffy basmati rice, soft rotis, or buttery naan. The key to its irresistible taste and texture lies in minimal stirring, preserving the okra’s natural integrity. Finished with a sprinkle of fresh cilantro for a burst of freshness, this vegan, gluten-free dish is a must-try for lovers of bold, earthy flavors. Whether you're cooking for family or guests, this Spicy Okra recipe delivers on taste and simplicity!
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Recipe Information
Ingredients
- 450 grams okra (cut into 1-inch pieces)
- 1 medium onion (finely chopped)
- 2 medium tomatoes (diced)
- 3 units garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 1 unit green chili (sliced)
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Wash the okra thoroughly and pat dry with a clean kitchen towel. Trim the tops and ends, then cut into 1-inch pieces.
Heat the vegetable oil in a large skillet over medium heat. When hot, add cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onions and sauté for 4-5 minutes until golden brown.
Stir in the minced garlic, grated ginger, and sliced green chili. Cook for 1 minute until aromatic.
Add the diced tomatoes, turmeric powder, red chili powder, ground coriander, and salt. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and the spices are well-blended.
Add the chopped okra to the skillet and stir well to coat with the spice mixture. Reduce the heat to low and cover the skillet with a lid.
Let the okra cook for 15-20 minutes, stirring occasionally, until tender and well-cooked. Avoid excessive stirring to prevent the okra from becoming slimy.
Sprinkle garam masala over the cooked okra and give it a final stir.
Garnish with fresh chopped cilantro and serve hot as a side dish with rice, roti, or naan.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 18.8 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2341 mg | 50% | |
*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.
