Okra, or ladies finger as they are commonly known, is one of our favourite vegetables. It’s a distinct vegetable, both in terms of taste and texture, and is very popular in South Indian cooking, appearing in sambhar and different curries.
One of our favourite ways to eat Okra is in this incredibly simple 5 ingredient dish. We’ve gently spiced the okra with cumin, mustard seeds and salt, and we think that this is all you need to bring out the flavours and create a delicious dish.
This okra curry makes a super side dish to go alongside some rice and sambhar or to scoop up with pieces of dosa. Or you can also just eat it by the cupful like we love to!
Slowly roasting the okra over a low heat is the best way to yield a soft, succulent and almost caramelised curry. So take a bit of time over it – we guarantee its well worth it.
5 cups chopped Okra
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 tbsp Sesame Oil
Salt to taste
- Slice off the top hard stems of the okra fingers and then chop up into 1cm thick pieces. The insides are a bit slimy, so either wear gloves or rub a tiny bit of oil on your hands beforehand to prevent your hands getting sticky
- Heat the sesame oil in a large wok on a high heat. When the oil is hot, add the mustard seeds. When they start to pop, add the cumin seeds and stir for 30 secs
- Tumble in the okra and stir fry on a high heat for 2-3 mins
- Turn the heat right down to very low and cover the pan
- Stir every 5 mins – the okra at the bottom should brown and caramelise slowly, so don’t stir too often. But also be careful not to let it burn!
- Keep tasting it and after about 15-20 mins it should be uniformly soft, browned and caramelised.
Season with salt and stir well. Serve HOT.