Okra Stir Fry
Okra stir fry is a dry Indian okra curry, cooked with simple indian spices. It is a great side dish for rice and roti.
Servings 4
Calories 211kcal
Ingredients
- 1 ½ lbs Okra ~ Bhendi ~ Bendakaya ~ Ladies Finger
- 3 - 4 tablespoon Oil
- 1 small Onion chopped
- 4-8 Curry Leaves
- 1 - 2 tablespoon crushed Garlic
- 4 Green Chilies cut vertically into two pieces as you prefer
- ½ - ¾ teaspoon Chili Powder adjust to taste
- 1 ½ teaspoon Salt adjust to taste
- ½ teaspoon Turmeric Powder
- ½ teaspoon Garlic & ½ tsp. Cumin crushed (I did not use)
- Cilantro to garnish
Instructions
- Wash okra and leave it in a colander for 10 – 15 minutes or for few hours to dry.
- If time is a constraint, pat dry with paper towels.
- Trim the edges and cut okra into ½” circles.
- Heat oil in a nonstick pan and sauté onions till translucent.
- Add curry leaves, green chilies and sauté until curry leaves change color.
- Add crushed garlic and sauté for another minute.
- Next add spices; turmeric powder, chili powder, salt and mix well.
- Add okra and stir until spices coat okra.
- Cook on high heat for 3-5 minutes until okra is lightly roasted in oil.
- Reduce the heat to medium to medium high, and cook stirring intermittently.
- When okra is no longer sticky, reduce the flame to low and cook until okra is fully cooked.
- Garnish with cilantro and serve it with steaming rice or roti.
Notes
- Okra here in the United States is very sticky and thinner the slices, sticky and slimy the stir fry / curry is. Hence do not cut into very thin slices
- Calories mentioned above is approximate calories per serving.
Nutrition
Calories: 211kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1040mg | Potassium: 576mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1331IU | Vitamin C: 68mg | Calcium: 159mg | Iron: 1mg