Many people find the sliminess of okra as a turnoff, but with this fast and easy okra fry you can completely change the texture and open up a world of exotic flavour!


  • 2 tablespoons safflower oil or grapeseed oil
  • ½ teaspoon black or brown mustard seeds
  • ½ teaspoon cumin seeds
  • 1 large onion, thinly sliced
  • 1¼ pounds okra, trimmed and sliced ½ inch thick (about 5 cups sliced), or two 10-ounce bags frozen sliced okra, thawed
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground turmeric
  • ½-1 teaspoon hot Indian chili powder, such as reshampatti, or ¼ teaspoon cayenne pepper

Preparation Instructions:

1). Heat oil in a large nonstick skillet until hot but not smoking. Add the mustard seeds abd cumin seeds; cook, stirring, about 1 minute, covering the pan as needed.

2). Reduce heat to medium, add onion and cook, stirring, until it is starting to brown, 5 to 7 minutes. Add okra, increase heat to medium-high and cook, stirring often, around 4-6 minutes, until the “goo” or mucilage from the okra starts to release.

3). Add coriander, paprika, salt, turmeric and chili powder to taste; cook, stirring often, until the okra is browned in spots and the vegetables look dry, 6 to 10 minutes more.

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