South Indian Okra (Dry)

South Indian Okra (Dry)

This South Indian okra is flavored with toasted mustard seeds, urad dal and curry leaves giving it a different profile than this more North Indian okra fry. I stirfry the okra first in oil to soften and lessen the sliminess. Adapted from Chef in You Bindi Fry.

1 tablespoon coconut oil
1 1/2 pounds okra chopped
1 more tablespoon  coconut oil
1 teaspoon mustard seeds
1 tablespoon split urad dal
7-8 curry leaves
1 onion chopped
1/2 teaspoon turmeric
1/2 teaspoon chili powder

  1. Heat oil in a wok and fry the okra over medium high heat stirring often until the okra is tender. Remove from pan.
  2. Heat the rest of the oil in the wok and add the mustard seeds and urad dal. Once the mustard seeds start to pop and the dal is browned, add the curry leaves. Then add the onion and saute until browned.
  3. Add the okra, turmeric, chili powder and salt and cook for a few minutes to let the flavors meld.

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