I think this vegetable grew on me, and it began in college. Everytime my Mom made it, I would look for something else to eat, but when there was no other option, I’d eat it, and I would be surprised by the great texture and flavor EVERYTIME. I always feel that way, but I get myself to eat it and my mind always changes. You can also make Okra fritters or Breaded Okra, which is YUM, but obviously, this is the healthy way to go.
1/2 Pound of Fresh Okra
1 tbsp of Finely Ground Coriander
1 tbsp of Turmeric
1/2 tbsp of Ground Red Chili (Use more if you DARE! As we speak, I’m coughing up a storm because it got into the air… so…)
1 tbsp of Ground Mango Powder a.k.a. Amchur
Salt as per taste
1 1/2 tbsp of Besan/Gram Flour
1/2 to 1 tbsp of Cumin Seeds
To get started, you will want to wash the okra and pat dry really well. If you don’t pat dry, you will end up with lacy okra and that is definitely not appetizing. Once you’re SURE it’s dry, you need to cut off the edges and cut lengthwise in half. Once you’re finished with cutting them, heat some oil (as per health requirements, if not add about 2 tbsps) and add a cumin seed to see if it sputters. If it sputters, add the cumin and stir. Once it has browned a little, add the okra, and make sure to watch your face because it is unpredictable. Once you do this, stir and cover the okra with the oil and cumin. Turn the heat to medium. Stir until tender. I find that if you cover your okra, it can become lacy due to the moisture, so try to avoid covering the pan with a lid. Once the okra is tender, add the turmeric, red chili powder, and salt. Stir until okra is covered and the spices are cooked. Then, add the coriander and dry mango powder. Stir until the spices are cooked. Then, add the gram flour and stir until the flour is combined with all the spices and the okra.
Your final product should look like this: