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. I have to yet share the Theeyal recipe with you all, pretty soon for sure. 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 mushiness and is slightly browned.
The best thing about this dish is that it doesn’t have any major ingredients added to it yet it tastes so delicious. This is a perfect vegetarian side dish which can be served with rice or rotis.
Okra and coconut stir fry
Ingredients
- Okra, cut into round pieces- 15 Okras
- Oil- 2 tbsp
- Mustard seeds- 1 tsp
- Dried red chili- 2
- Curry leaves- 1 sprig
- Onion, chopped small- 1 (or add 3 shallots, sliced)
- Green chilies- 2, halved
- Coconut grated- 1 cup
- Ground black pepper- 1/4 tsp
- 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 onions, season with 1/2 tsp salt. Saute till onions turn translucent. (Or add 3 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.
- After 5 minutes, give everything a good stir.
- If it gets too dry, sprinkle 2 tbsp water and stir fry.
- Don’t add too much water as okra turns mushy and sticky.
- Add coconut and stir fry over high heat till okra & coconut turns light golden brown in color.
- If you want a nice yellow color, you can add 1/4 tsp turmeric powder; stir fry for a couple of minutes.
- Add ground black pepper, stir fry for a couple of minutes.
- Serve as a side dish along with rice or roti.
- Okra, cut into rounds- 15
- Oil- 2 tbsp
- Mustard seeds- 1 tsp
- Dried red chili- 2
- Curry leaves- 1 sprig
- Onion, chopped small- 1 (or add 3 shallots, sliced)
- Green chilies- 2, halved
- Coconut grated- 1 cup
- Ground black pepper- ¼ tsp
- 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 onions, season with ½ tsp salt. Saute till onions turn translucent. (Or add 3 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.
- After 5 minutes, give everything a good stir.
- If it gets too dry, sprinkle 2 tbsp water and stir fry.
- Don't add too much water as okra turns mushy and sticky.
- Add coconut and stir fry over high heat till okra & coconut turns light golden brown in color.
- If you want a nice yellow color, you can add ¼ tsp turmeric powder; stir fry for a couple of minutes.
- Add ground black pepper, stir fry for a couple of minutes.
- Remove the pan from the heat,
- Serve as a side dish with rice or roti.
