An easy to make okra stir fry…
Okra in North America and Lady’s finger in Asia, also called as Gumbo in some countries. I don’t care about the name as long as it tastes the same. This is one of the veggies that I loved ever since I was a kid. My mom often makes Theeyal or okra in roasted coconut gravy, a true veggie delicacy. Besides this, we make okra stir fry and fried okra combined with yogurt. For making okra stir fry, there are two main variations. In both of them grated coconut is added. However in one of the stir fries, coconut is mixed with other ingredients as well, while in the other one grated coconut is added as it is. This recipe is an easy one, okra is combined with coconut and stir fried till okra looses it’s slimy texture and is slightly browned.
The best thing about this dish is that it doesn’t have any fancy ingredients added to it yet tastes so delicious. This is a perfect vegetarian side dish which can be served with rice or chapati.
Okra and coconut stir fry
Ingredients
- Okra, cut into round pieces- 10 okras
- Coconut oil- 2 tbsp
- Mustard seeds- 1 tsp
- Dried red chilies, halved- 2
- Curry leaves- 1 sprig
- Small-pearl onions, chopped- 4 or 2 large shallots
- Green chilies- 2, halved
- Turmeric powder- 1/8 tsp
- Coconut grated- 1 cup
- Salt- 1 1/2 tsp
Instruction
- Cut okra into 1 inch round pieces.
- Place a wok or non-stick pan over medium heat.
- Add oil, let turn hot.
- Add mustard seeds, let splutter.
- Roughly half the dried red chilies & add to the oil.
- And curry leaves, saute for a few seconds.
- Add pearl or small onions, season with 1/2 tsp salt. Saute till onions turn translucent. (Or add 2 sliced shallots).
- Add okra, stir fry till okra turns soft.
- Add halved green chilies and 1 tsp salt.
- Cover and cook till okra is no longer mushy, about 10 minutes.
- If it gets too dry, add 2 to 3 tbsp water and stir fry.
- Don’t add too much water as okra turns mushy and sticky.
- Add turmeric powder & combine well.
- Add grated coconut and stir fry over high heat till okra & coconut turns light golden brown in color.
- Serve as a side dish along with rice.
- Okra, cut into round pieces- 10 okras
- Coconut oil- 2 tbsp
- Mustard seeds- 1 tsp
- Dried red chilies, halved- 2
- Curry leaves- 1 sprig
- Small-pearl onions, chopped- 4 or 2 large shallots
- Green chilies- 2, halved
- Turmeric powder- ⅛ tsp
- Coconut grated- 1 cup
- Salt- 1½ tsp
- Cut okra into 1 inch round pieces.
- Place a wok or non-stick pan over medium heat.
- Add oil, let turn hot.
- Add mustard seeds, let splutter.
- Roughly half the dried red chilies & add to the oil.
- And curry leaves, saute for a few seconds.
- Add pearl or small onions, season with ½ tsp salt. Saute till onions turn translucent. (Or add 2 sliced shallots).
- Add okra, stir fry till okra turns soft.
- Add halved green chilies and 1 tsp salt.
- Cover and cook till okra is no longer mushy, about 10 minutes.
- If it gets too dry, add 2 to 3 tbsp water and stir fry.
- Don't add too much water as okra turns mushy and sticky.
- Add turmeric powder & combine well.
- Add grated coconut and stir fry over high heat till okra & coconut turns light golden brown in color.
- Stir fried okra along with coconut tastes delicious.
- Serve as a side dish along with rice.
