Indian-style okra stir-fry
Prep Time
Price Per Serving
Cooking Mode
3 tbsp. tbsp. olive oil
1 kg lbs. okra, sliced diagonally
To taste salt and pepper
1 tsp. tsp cumin seeds, crushed
1 onion, chopped
2 cloves garlic, minced
1 tomato, diced
2 tsp. tsp salt
1 tsp. tsp chili powder
1 tsp. tsp ground coriander
½ tsp. tsp turmeric
½ tsp. tsp garam masala
⅓ cup cup chicken broth
1 tsp. tsp maple syrup
¼ cup cup chopped fresh cilantro
3 tbsp. tbsp. olive oil
1 kg lbs. okra, sliced diagonally
To taste salt and pepper
1 tsp. tsp cumin seeds, crushed
1 onion, chopped
2 cloves garlic, minced
1 tomato, diced
2 tsp. tsp salt
1 tsp. tsp chili powder
1 tsp. tsp ground coriander
½ tsp. tsp turmeric
½ tsp. tsp garam masala
⅓ cup cup chicken broth
1 tsp. tsp maple syrup
¼ cup cup chopped fresh cilantro
Directions
1In a non-stick skillet, heat half the oil. Cook okra for 5–6 minutes, stirring constantly. Season with salt and pepper to taste. Remove and set aside on a plate.
2In the same skillet, heat remaining oil. Add cumin seeds. Toast for 1–2 minutes to bring out the aromas. Add onion and cook for 2–3 minutes. Add garlic, tomato, salt, chili powder, ground coriander, turmeric and garam masala. Cook for 1–2 minutes.
3Add precooked okras, chicken broth and maple syrup. Cook over low heat for 2–3 minutes. Season to taste.
4Remove from heat. Add chopped fresh cilantro. Mix until just combined.
5Serve with naan bread.
6Okra has a gooey texture when you cut it. Cooking it over high heat, for example by frying or stir-frying, solves this issue. The gooeyness is great for thickening broths and sauces. It is important to wash okra thoroughly before cutting it.
7An interesting, tasty side. Okra has more texture than some green vegetables. It’s a great substitute for zucchini or green beans.
Disclaimer
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Personal Note
Personal Note