OKRA CHILLI FRY
This Okra chilli fry is quick and easy to make. It is eaten as a side dish with main meals in most Goan households.
Ingredients
- 250 gms Okra cut diagonally into inch pieces
- 2 nos Red Onions medium sized, thinly sized
- 1 nos Tomato finely sliced lengthwise, medium sized
- 3 cloves Garlic finely minced
- ½ inch Ginger finely minced
- 1-2 nos Green chillies slit lengthwise, depends on preference
- 2 tbsp Vegetable oil for frying
- 1 tsp Mustard seeds black or brown
- 1 tsp Cumin seeds
- ½ tsp Red chilli powder
- ½ tsp Garam masala
- Salt to taste
- 4-5 nos Kokum
Instructions
- Wipe each Okra with a damp cloth or wash under cold running water. Then slice the hard heads off and diagonally cut each okra in one inch sized pieces. Set aside.
- Thinly slice the onions, tomatoes and green chillies. Finely mince the ginger and garlic. Set aside.
- Heat oil in a heavy-based frying pan or wok over a medium heat. When hot, but not smoking add the mustard seeds and cumin seeds and let them crackle.
- Next add the ginger, garlic and green chillies. Sauté for a minute. Do not let it burn.
- Now add the onions and tomatoes along with the okra and give it a good toss. Stir fry for about two mins on a medium high heat. Do not forget to add the kokum. This avoids the stickiness.
- Now lower the heat. Cover it and cook for 5-7 mins. Add the other dry ingredients and salt to taste.
Notes
- This dish can be served with steamed rice and some dal.
- Other alternatives to kokum can be some tamarind juice or few drops of vinegar.
- This is generally cooked and eaten fresh but if stored properly can be refrigerated for up to two days.
- This dish can also be eaten with some naan or whole wheat chapatis or rotis.
- You can also toss in some freshly grated coconut for some extra flavour when making this recipe.