A side dish of dry Indian okra seasoned with turmeric and red chillies. Visit my website to learn three tricks to get rid of okra slime and more tips for cooking okra.
- 30 Okra
- 1 whole Medium red onion, sliced
- ¼ teaspoons Black mustard seeds
- ½ teaspoon Split Urad Dal (optional)
- ½ teaspoon Turmeric powder
- ¼ teaspoons Red chilli powder
- ½ teaspoon Himalayan pink salt
- 1-½ tbsp Vegetable oil
Wash the okra with water and dry it well with a clean kitchen towel. Cut off the top and discard them. Thinly slice the okra diagonally, about 1/4 inch thick.
Slice the onion to the same thickness. Take out the spices and prepare them near the stove.
Use a skillet large enough to hold all the vegetables in a single layer and heat the vegetable oil over medium heat. Add the black mustard seeds and urad dal and sauté until the seeds start to spit and pop, and the dal turns brown.
Add the turmeric and red chili powder to the oil and stir for about 20 seconds, then add the onion and prepared okra. (Be careful, as the spices burn easily. Adding vegetables prevents this as it introduces moisture.) Mix well to incorporate the spices into the vegetables, then use a wooden spoon to press the okra and onion into the bottom of the pan in an even layer. Allow the okra to brown for a few minutes before disturbing it. Repeat about 4 times to add layers of caramelization. Do not add salt. You will add it after cooking the okra. If the okra does not brown, increase the heat a little. When the okra is fully cooked, it will be nicely caramelized with just a touch of crunch.
Just before turning off the heat, add a good pinch of salt and mix it with the okra. This dish is also wonderful with a squeeze of fresh lime.