This right here is an old time favorite and once you’ve had it you will quickly see why.
I don’t recall a single person who did not like Okra growing up. It was definitely an overall favorite. The dish can be customized based on your likings. My husband likes garlic so I add a few whole or largely chopped garlic to the dish. If I am in the mood for something spicy (which is ALL. THE. TIME.), then I like to add whole chili peppers. You can also customize this dish by making it less or more cooked. I personally prefer it less cooked because of the slimy-ness, but my husband prefers it a bit more cooked. Either way, you can’t go wrong!
Want to customize it further? Add some potatoes to it. It not only gives a different texture to the dish, but also adds as a filler. Sweet potatoes is a healthier option. I personally do not enjoy sweet/potatoes in this dish, and instead prefer to keep it healthier without it. By no means do you have to do the same.
- Add sweet/potatoes for an additional texture and filler
- Finely chopped tomatoes for a bit of tartness
- Garlic cloves can be added for an additional roasted flavor
- Whole chilies for a burst of spice
- Cooking lengths can vary depending on how you prefer texture
Enjoy this fiber filled dish with roti and call it a meal. Definitely a kid favorite.
- 1 lb okra trimmed and cut small
- 1/2 tsp cumin seeds
- pinch hing
- 1/2 tsp turmeric
- 1/2 tsp finely chopped garlic
- finely chopped green chili
- whole garlic cloves (optional)
Heat oil in a pan (non-stick preferred) on high heat
Add cumin seeds and wait for them to slightly pop
Add hing and immediately add okra
Toss the pan to mix the okra (do not use a spatula)
Reduce heat to medium, cover with a lid, and let it cook for 2-3 minutes
Add garlic, chili, and turmeric
Continue to cook for 5 minutes
Add salt, mix the contents, and serve
- Do not add salt until the end
- Skip the green chili all together for a non-spicy dish