This hot vegetarian dish is made of okra and potatoes and is from the southern region of India. Serve with chapati, puri, or naan or over rice.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ pound fresh okra
- 3 tablespoons vegetable oil, divided
- ½ pound potatoes, peeled and diced, or more to taste
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 8 fresh curry leaves
- 1 onion, diced, or to taste
- 1 green chile pepper, chopped, or to taste
- 2 cloves garlic, minced, or more to taste
- ½ teaspoon salt
- ½ teaspoon ground turmeric
- ¼ teaspoon ground fenugreek
- 2 tablespoons chopped fresh cilantro
Instructions
- Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
- While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
- Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.
- Wash and dry the okra completely before cutting into rounds.
- Using a wok is faster, but if you don’t have one, a regular skillet or saute pan is fine.
- Potatoes may be omitted – use 1 pound of okra instead.
- Do not use a lid at any point while frying the okra. This will trap steam, which turns to water, which will cause the okra to become slimy. No lid! No water! Don’t even add the onions until the okra is completely crisped up!
Reviews
Followed the tips and the okra turned out super crispy and NOT slimy! I omitted the green hot pepper.