When I find okra in the market, I always buy it. It is a favourite of mine especially when it is a little crunchy! I’ve been trying to cook it so it’s not slimy! I was really pleased with how this recipe turned out. You could also roast the okra in the oven and garnish with the fried onion – coconut sauce in this recipe.
Almost any Indian market will carry fresh Curry (kari) leaves. Get some as it makes all the difference. You can also buy the plant in the Spring at larger plant stores. I just got my Curry plant from Figaro’s Garden!
2 C okra
2 -4 Tbsp Coconut oil for frying
1 tsp cumin seeds
10 kari leaves
1/2 onion, finely cut
1 clove garlic, finely cut
1/2 C dry coconut
1 Tbsp garam masala
1/2 tsp turmeric
1 tsp chili powder
1/2 lemon juice
1/2 C almonds, walnuts or cashews
Wash okra and pat dry. Heat pan, on medium heat, dry roast okra for 5 to 10 minutes. Remove from the pan, cut ends and slit along the middle length wise.
In the same skillet, heat 1 Tbsp coconut oil and fry the cumin seeds for 30 seconds. Add kari leaves and fry for a few seconds. Add onions and fry on medium heat for 10 mins until light brown. Add garlic, coconut, and spices. Gently fry for 5 minutes. Remove from the heat and place in a bowl.
Add 1 Tbsp coconut oil to the skillet and return okra to the pan. Gently fry uncovered for 5 minutes. Cover and simmer on low for another 5 to 8 minutes until cooked. Test so it’s cooked and slightly crunchy.
Add fried onion mix to okra blending well. Garnish with lemon juice and nuts.
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Chai Chai x Trudy Ann
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