If your only experience with okra is Southern-style gumbo, try this pan-fried Indian version. Okra can turn out soggy and even slimy, but pan-frying at a high temperature creates a crisp exterior. Onions and tomatoes add caramelized flavor to the mix. Avoid over-stirring—this promotes a slimy texture—carefully “fold” the vegetables as you might beaten egg whites. Be sure to wash and dry the okra before you slice it into rounds—this avoids the stringy goo that oozes out of the pods when wet. You’ll find amchoor at any Indian grocery store. Omit it or substitute lemon juice, if you like.
Ingredients:
- 2 pounds okra (choose small ones, they are the most tender)
- Vegetable oil
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon mango powder (amchoor)
- 1/2 teaspoon turmeric
- pinch of cayenne pepper
- Salt (to taste)
- 1 small onion, sliced into half rounds
- 15 cherry tomatoes or one medium tomato cut into cubes
- 1/2 cup chopped cilantro for garnish (optional)
Method:
- Rinse and dry okra. Remove stems and tips (if brown or bruised) and slice into 1/2 inch rounds.
- Heat oil in a wok or deep skillet over medium-high heat. Cook okra, stirring occasionally for about 5 minutes, until it starts to brown. Add the coriander, cumin, mango powder (if using), turmeric, cayenne, half teaspoon salt and a splash of water. Stir gently reduce the heat to medium-low, continue to cook until okra is crisp on the outside, and tender on the inside, another few minutes. Transfer to a bowl.
- Add a bit more oil to skillet over medium heat. Add onions and cook until they’ve turned a deep brown in places. Stir in tomatoes and cook until they begin to soften and the skin blisters. They’ll be glazed with the spices remaining in the skillet. Stir to turn the tomatoes over. Gently push on fruit to release some juice.
- Add okra back the pan and fold into onion/tomato mixture. Taste for seasoning and add more salt as needed. Heat through then transfer back the serving bowl. Serve immediately, garnished with cilantro, if desired, and naan or other flat bread.
