In this article, I will show you how to cook okra stir fry. Growing up, I hated okra/ladies’ fingers; I always remember it being slimy with a soft, mushy texture that I could never seem to take to. Over the years, when experimenting with recipes, I found a way to make it more appealing.
Here, I have created a recipe where the okra/ladies’ fingers is stir-fried, which means it retains its natural flavour and texture. It is fried in a cumin and mustard seed-infused oil which creates an earthy base. Garlic and ginger is used to enhance the freshness of the dish, while black salt and mango powder are added right at the end to create a combination of a sulphurous and acidic flavour.
Ingredients for 4 Serves
- 500 g okra/ladies’ fingers
- 4 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fine julienne of fresh root ginger
- 2 garlic cloves, thinly sliced
- ¼ teaspoon ajwain seeds
- ½ teaspoon salt
- ¼ teaspoon black salt
- ½ teaspoon mango powder (sometimes called ‘amchoor powder’)
- ¼ teaspoon dried chilli/hot red pepper flakes
How to make okra stir fry
Rinse and dry the okra/ladies’ fingers, then cut in half lengthways. (Frying wet okra/ladies’ fingers often creates a sticky texture causing an unpleasant mouthfeel, so dry them well.)
Heat the vegetable oil in a large wok over medium heat. Add the mustard seeds and allow to sizzle, then add the cumin seeds and fry until they have popped.
Add the ginger and garlic and fry in the oil until they become slightly browned. Add the ajwain seeds and toss in the hot oil for 30 seconds. Add the okra/ladies’ fingers, the two types of salt, the mango powder and dried chilli/hot red pepper flakes, and toss around to cover the okra/ladies’ fingers in the seasoned oil and spices. Fry until softened and the sticky substance that is released from cutting the flesh disappears.
Cover the pan with a lid to help soften the okra/ladies’ fingers if necessary; it should take no longer than 15–20 minutes to cook. okra stir fry recipe is ready to be served, Serve as a side dish with Roti/Naan.
