Okra is very popular throughout India and is available year-round. This is the okra recipe that was prepared most often in our home and is still a favorite. The technique of stir-frying eliminates the “sliminess” associated with okra and results in soft but firm pieces.
2 tbsp (25 mL) vegetable oil
4 to 5 Roma tomatoes, cut into ½-inch (1 cm) wedges (about 3 cups/750 mL)
2 tsp (10 mL) coriander powder
1½ tsp (7 mL) cumin powder
¾ tsp (4 mL) turmeric
½ tsp (2 mL) cayenne pepper
1 tsp (5 mL) salt or to taste
1½ lbs (750 g) okra, cut into ½-inch (1 cm) pieces
2 medium potatoes, cut into ½-inch (1 cm) dice
Freshly ground black pepper to taste
1 tsp (5 mL) mango powder (amchur) or 1½ tbsp (22 mL) freshly squeezed lemon juice
1. In a large skillet with a tight-fitting lid, heat oil over medium heat. Add tomatoes and sautê until soft and mushy, 4 to 5 minutes. Mash with back of spoon.
2. Add coriander, cumin, turmeric, cayenne and salt. Sautê, stirring continuously, for 2 minutes.
3. Add okra and potatoes and mix well. Reduce heat slightly and sautê until okra is no longer sticky, about 5 minutes.
4. Sprinkle okra mixture with 1 tbsp (15 mL) water. Reduce heat to low. Cover and cook, stirring once to prevent sticking, until softened, 8 to 10 minutes.
5. Remove from heat. Sprinkle with pepper and mango powder.
Mango powder is sour and astringent. It is ground sun-dried unripened mango.
© 2004 Suneeta Vaswani
Nutrients per serving (% daily value)
42mcg RAE (1%)