Okra Saak
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.
Variations Summarized:
- 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)
- salt
- oil
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Heat oil in a pan (non-stick preferred) on high heat
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Add cumin seeds and wait for them to slightly pop
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Add hing and immediately add okra
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Toss the pan to mix the okra (do not use a spatula)
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Reduce heat to medium, cover with a lid, and let it cook for 2-3 minutes
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Add garlic, chili, and turmeric
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Continue to cook for 5 minutes
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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
