Description
Crispy, spicy, and perfectly pan-cooked, this Flavorful Indian-Style Okra Recipe is a must-try for fans of quick dinners, healthy snacks, and Indian vegetarian dishes. It’s an easy recipe packed with bold spices, perfect for weeknight meals or as a side to your favorite curry. Whether you’re exploring new dinner ideas or adding more veggie-forward food ideas to your table, this okra dish brings texture, taste, and simplicity together in one pan.
Ingredients
300g okra, chopped into rounds
2 tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1.5 teaspoons coriander powder
1/2 teaspoon amchur (dry mango powder)
Salt to taste
Instructions
1. Wash and thoroughly dry the okra using a kitchen towel. Trim off the ends and chop into 1/2-inch rounds.
2. Heat oil in a wide skillet over medium heat. Add cumin seeds and let them splutter for about 10 seconds.
3. Add chopped okra and stir to coat with oil. Cook uncovered on medium heat, stirring occasionally.
4. Once okra begins to shrink and edges start browning (after about 10–12 minutes), add turmeric, red chili, coriander powder, and salt. Stir gently.
5. Continue cooking for another 3–5 minutes until spices are fully absorbed and okra is crispy.
6. Add amchur powder, stir once more, and turn off the heat.
7. Serve hot with rice, roti, or as a wrap filling.
Notes
Make sure the okra is completely dry before chopping to avoid sliminess.
Use a large, wide pan to allow the okra to cook evenly without steaming.
Add spices only after the okra is mostly cooked to avoid burning them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: Varies with salt
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: okra recipe, healthy snack, easy dinner, Indian vegetarian, spicy okra, bhindi fry