OKRA FRY

There are a few veggies that I like to eat but would prefer it was served cooked to me. I don't like chopping okra because of its sliminess and the fact that you have to wash everything - the chopping board, knife, the bowl in which okra was kept in, before using it for anything else. So if somebody could do all the prep work and put everything in the cooking pan and then hand it over to me I can take on from there :). Having said all that I do love okra especially the fried version. Fried okra tastes so delicious and goes with anything - curd rice, rasam rice, sambar rice or even just as a snack. Also it is a very popular health food high in fiber, Vit C and it is a good source of calcium and potassium.

I usually make okra fry or these other two dishes - bhindi-masala or vendakai-pachadi. This recipe does take some time and patience to get the crispy texture, but its all worth it :)

Ingredients

Serves - 2
Prep Time - 15 min
cook time - 45 min
Spice Level - Moderate

Okra/Bhindi/Ladies Finger - 1 Lb, chopped in long pieces
Hing - 1/2 tsp
Mustard - 1 Tsp
Plain red chilli powder - 1 Tbsp
Salt - as per need
Curry leaves - 1 sprig
Oil - 3-4 Tbsp
Yoghurt - 1 Tbsp
Sugar - 1 pinch
Onion - 1 small sized, sliced into thin slices

How do you do it

1. Wash the okra pieces well, dry them and chop each into 2-3 long pieces. Keep aside.

2. Heat oil in a wide pan. Add hing, then mustard seeds - let them pop. Add the curry leaves now to roast.

3. Throw in the okra pieces now and wrap well with oil. Saute for a couple of minutes. When it starts getting slimy, add sugar and yogurt, mix well and continue to saute-stir periodically until the sliminess arrives - about 10-15 minutes.

4. Once the sliminess is almost gone, add the salt and chilli powder and mix well. Saute, Saute and Saute until okra becomes crispy. This takes a while - another 20 minutes. If you pan becomes dry add a tsp or two of oil in between.

5. Meanwhile take another small pan and add 2 tsp of oil. Add the thinly sliced onions and saute until it turns semi-crispy. Keep aside.

5. Once okra turns crispy, transfer to the serving bowl. Garnish with the crispy onions.