Indian Spiced Okra
A lovely, vegetarian curry either can be served on its own with chapatis and dal or a an accompaniment for chicken or meat curries. Perfectly OK to make ahead of time, and re-heat to serve.
4
10 minutes
10-15 minutes
pan fry
Ingredients
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340g okra- wiped, trimmed and cut into horizontal ‘bite sized’ pieces
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4 tbsp coconut oil
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1/2 tsp cumin seeds
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1 small red onion- finely chopped
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1 tsp coriander seeds- crushed
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1/2 tsp dried chilli flakes
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1 lemon- juice
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Sea salt and coarsely ground black pepper
Instructions
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01 Pour oil into a frying pan and heat.
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02 When hot add the cumin seeds and coriander seeds. Allow spice to cook for 1-2 minutes before adding the okra.
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03 Fry the okra for 5 minutes before adding the onions. Toss well together and cook for a further 3-5 minutes.
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04 Add chill flakes and seasonings.
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05 Lower the heat and add the lemon juice. Continue cooking until okra is soft and cooked.
Notes
Okra are an interesting vegetable as when cooked incorrectly, they can become slimy and for some, unpalatable. I however, do love them and always try to buy small tender okra as they have a softer texture and sweeter taste.
