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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Easy Fried Okra
Introduction from Rukmini Iyer
This is a lovely, simple stir-fried okra recipe with just a few spices – and I can promise it doesn’t get sticky! We’ve found that the best way to keep okra nice and crisp is to wash and dry it thoroughly when still whole before cooking – use a tea towel or kitchen paper so there’s no hint of damp before you slice it, and any potential stickiness will be averted. Mum advises that this is her adapted recipe rather than a traditional South Indian one – it’s lovely alongside coconut or lemon rice. Best eaten hot out of the pan.
Ingredients
Method
Cut the thoroughly dried okra into 1cm pieces, discarding the stems.
Heat the oil in a large frying pan and then add the sliced okra. Stir-fry over a medium to high heat for 5 minutes until the edges just start turning brown – don’t panic that it looks a little gummy to start with, that’ll evaporate off.
Lower the heat (this is important! I burned the spices the first time I made this) and then add the salt, chilli powder, chaat masala, mango powder, ground coriander seeds and asafoetida. Stir-fry for a further minute, then cover with a lid and cook for 5 minutes until the okra is just cooked to al dente. Taste and add more salt as needed.
Serve hot, with rice, naans or flatbread and yogurt.
Preview
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From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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