I’ve always wondered why it’s called ladies’ fingers—because, let’s be honest, I wouldn’t want my fingers to look like them. But names aside, okra (as it’s also known) is a powerhouse of nutrients. Packed with magnesium, vitamin C, fiber, and folate, it’s often recommended for pregnant women and those managing diabetes or heart conditions. Though, let’s be real—you’d probably have to eat it daily to truly reap the benefits.
Now, here’s the thing about okra: it has a bit of a reputation. That slimy texture can be off-putting if not cooked properly. And while Indian recipes often take it to the point of near disintegration, I suspect that level of overcooking cancels out most of its supposed health benefits. But does that really matter? If cooked right, okra is absolutely delicious. The key? Either frying it to crisp perfection or cooking it down enough to banish the slime.
So, if you're looking for a simple but satisfying vegetarian dish, this one is a great addition to your repertoire. Let’s get cooking!
Ingredients:
1 packet of okra (250gm), slice thinly
1 small onion - chop
3-4 pips garlic - chop
1.5 tbsp ghee
1 tsp mustard seeds
4 dried chilli broken in half
1 tsp chilli powder
1 tsp Jaffna curry powder
1/4 tsp turmeric
1/2 tsp ground black pepper
salt to taste
Method:
Heat 1 tbsp ghee and when it is hot put in the mustard seeds until it splutters.
Add the garlic and onions and fry till translucent.
Add the dried chilli, and then the okra.
Stir fry for a bit before adding the chilli powder, Jaffna curry powder and pepper.
Continue to fry, making sure that it doesn't burn and until there's no more slime.
It should be pretty dry by now, add salt to taste and when you are satisfied that it is dry enough, turn off the heat and add the turmeric.
Add the balance half tbsp of ghee, give it a quick stir and you're done.
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