Stir-fried Okra

Name: Stir-fried Okra
Yield: Serves 2–4
Cuisine: India
Ingredients: 2 tablespoons ghee; 1–2 teaspoons brown mustard seeds; a small handful of fresh or dried curry leaves; a small handful of fresh or dried curry leaves; 1 onion, finely chopped; 2–3 tablespoons grated fresh coconut or desiccated coconut, soaked in water and squeezed dry; 2–3 tablespoons grated fresh coconut or desiccated coconut, soaked in water and squeezed dry; 350 g/12 oz fresh okra, washed and sliced just before cooking (if you slice too early, you release the mucilaginous juices); 350 g/12 oz fresh okra, washed and sliced just before cooking (if you slice too early, you release the mucilaginous juices); 1–2 teaspoons turmeric; 2 Scotch bonnet (or other hot, fresh) chillies, trimmed and finely sliced or chopped; 2 Scotch bonnet (or other hot, fresh) chillies, trimmed and finely sliced or chopped; 2 garlic cloves, finely chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; juice of 1–2 limes; 1–2 teaspoons runny honey; a small bunch of fresh coriander, finely chopped; 2–3 tablespoons grated fresh coconut or desiccated coconut, soaked in water and squeezed dry

With Chillies, Coconut and Lime

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

When I first had this dish in India, I thought that it was definitely the way okra should be appreciated – delicately floral and crunchy with a burst of fiery chilli heat tempered with lime and a little honey. Too often for my taste the mallow pods are overcooked and mucilaginous, which some people might describe as ‘slimy’. My friend Yemisi Aribisala, who also happens to be the author of

Ingredients

Asia
India
Side dish
Vegetarian
Gluten-free

Ingredients

Method