Okra gets a bad rep for its slimy texture but if you make sure to dry the pods thoroughly after washing & before cooking, you will not end up with slimy okra. Try this Easy spicy stir-fried okra, also known as Bhindi Masala.
1 pound fresh okra
2 tbsp oil
1 inch piece fresh ginger (1/2 grated 1/2 julienned)
2 cloves of garlic, minced
2 tsp cumin seeds
1 large onion, chopped
1 chili pepper, finely chopped (optional)
2 medium tomatoes, finely chopped
1 tbsp tomato paste
2 tablespoons coriander powder
1 tsp ground cayenne
1/2 teaspoon ground turmeric
1/8 cup unsweetened dairy-free yogurt
1 tsp garam masala
Salt, to taste
1 Tbsp dried fenugreek leaves
Fresh cilantro (for garnish)
Wash the okra
Wipe them dry thoroughly with a kitchen towel & set them aside.
Heat a cast iron skillet with the oil on medium & stir fry the okra, until they appear crispy on the outside & partially cooked on the inside. This takes 15-20 minutes.
Remove okra from skillet & transfer on to a plate.
To the same skillet, add cumin seeds & stir until fragrant, about a minute
Add chili pepper (if using), ginger, garlic & cook, stirring, until fragrant.
Add the onion & cook, until softened & just beginning to brown, about 5 minutes.
Stir in tomatoes, tomato paste & ground coriander, ground cayenne & ground turmeric
Add about 1/2 cup water & cook, stirring, at a simmer for 7-10 minutes
Stir in dairy-free yogurt & continue to simmer for a minute
Stir in okra, without pressing them too much, so that they retain their shape
Adjust consistency by adding water, if needed.
Stir in garam masala & dried fenugreek leaves
Serve, garnished with fresh cilantro & remaining ginger
More about Anusha:
Having lived in many countries, Anusha considers herself a “Global Citizen”. She grew up vegetarian and has been vegan for over 5 years. She is passionate about animal welfare, the environment, and healthy living. She loves potatoes, traveling, photography and dogs. Her goal is to inspire everyone to eat clean and nutritious food.