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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.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 211kcal
- 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
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.
- 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.
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