South Indian Okra Stir-Fry: A Flavorful Ladies Finger Recipe
30 minutes
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About South Indian Okra Stir-Fry: A Flavorful Ladies Finger Recipe
This South Indian Okra Stir-Fry, also known as Ladies Finger Stir-Fry, is a vibrant and flavorful dish bursting with aromatic spices and textures. Tender okra is sautéed with a unique tempering of urad dal and chana dal, creating a delightful crunch and nutty depth. The richness of coconut oil and the addition of roasted peanuts perfectly complement the okra's subtle flavor.Easy to make and incredibly satisfying, this recipe is perfect for a quick weeknight meal or a special occasion. The simple yet effective spice blend delivers an authentic South Indian taste experience that's sure to become a family favorite. Serve as a delicious side dish with rice, roti, or naan.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Okra
- 250 gm Okra also known as ladies fingers; wash thoroughly and pat dry
For the Tempering
- 2 tbsp Coconut Oil
- 1/4 tsp Cumin seeds
- 1 tsp Gram black, split black gram
- 1 tsp Chickpea split chickpeas
For the Stir-Fry
- 1 Chili finely chopped, green
- 2 Chili broken into pieces, dry, red
- 1 Onion large, thinly sliced
- 1 sprig Curry Leaves
- 4 clove Garlic crushed
- 1 tbsp Lemon Juice
- 1 tsp Chili Powder
- 1/4 tsp Turmeric haldi
- 1/4 tsp Coriander dhania
- 2 tbsp Coconut grated
- 1 handful Peanuts roasted, skinned
- 1.5 tsp Salt or to taste
- Coriander dhania, for garnish
Instructions
Prepare the Okra
- Wash the okra thoroughly. Pat them completely dry with a clean kitchen towel. Trim the stem ends and slice into 1/4-inch thick rounds.
Make the Tempering
- Heat coconut oil in a pan over medium heat. Add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown, stirring frequently to prevent burning.
Sauté Aromatics
- Add the crushed garlic, curry leaves, sliced onions, and broken red chilies to the pan. Sauté until the onions soften and become translucent, about 5-7 minutes.
Cook the Okra
- Add the sliced okra, salt, and lemon juice to the pan. Mix well to coat the okra with the spices and oil. Cover the pan and cook for 5 minutes, or until the okra loses its stickiness.
Add Spices and Finish
- Remove the lid and stir in the chili powder, turmeric powder, and coriander powder. Continue to cook for another 5-10 minutes, or until the okra is tender and cooked through, stirring occasionally.
Incorporate Coconut and Peanuts
- Stir in the grated coconut and roasted peanuts. Cook for another 3-5 minutes, stirring continuously, until heated through.
Garnish and Serve
- Remove from heat. Garnish with fresh coriander leaves. Serve hot as a side dish with rice, roti, or naan.
Recipe Notes
Expert Tips for the Best Okra Stir-Fry
- Dry the okra well: This is crucial for preventing stickiness during cooking. Thoroughly patting the okra dry with a kitchen towel is key.
- Don't overcrowd the pan: If you have a large amount of okra, cook it in batches to ensure even cooking and browning.
- Adjust spice levels: Feel free to adjust the amount of green chilies and chili powder to suit your preference for heat.
- Add other vegetables: For a heartier dish, add other vegetables such as tomatoes, bell peppers, or peas along with the okra.
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Recipe Nutrition
Calories: 143kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 1710mgFiber: 1gSugar: 1g
Akum Raj Jamir
Articles: 153
3 Comments
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This looks so good! Appreciate the share.
I’m thrilled to try this recipe!
Such an enticing dish! Thanks for the recipe.