Okra Curry

This vibrant vegan and vegetarian okra curry is perfect as a side dish or main course. The key to avoiding a slimy texture is to ensure the okra is thoroughly washed and dried before chopping.

Ingredients:

• 500g/1lb 2oz okra
• 2–3 tbsp olive oil
• ¼ tsp asafoetida
• 2 onions, finely sliced
• 1 tsp salt
• 1 tsp ground coriander
• 2 small green chillies, finely chopped
• Handful of fresh coriander, chopped
• 1 tsp Kashmiri curry masala
• Pinch of jeera masala

Method:

1. Prepare the Okra:
   • Wash the okra under cold running water. Dry each one thoroughly with kitchen paper to prevent sliminess. Trim the tops and tails, then slice the okra into 1–2cm (½–¾in) pieces.
2. Heat the Oil:
   • In a large sauté or frying pan, heat the olive oil over medium heat. Once hot, add the asafoetida and fry for about a minute until aromatic.
3. Cook the Okra and Onions:
   • Add the sliced onions and okra to the pan. Stir-fry over high heat for 4–5 minutes, ensuring constant stirring to avoid burning, then add the salt.
4. Season and Spice:
   • Mix in the ground coriander and chopped green chillies, continuing to fry over high heat for another 2–3 minutes while stirring continuously.
5. Add Fresh Coriander:
   • Stir in the chopped fresh coriander leaves. Cook for a few more minutes until the onions start to brown and caramelize.
6. Finish the Curry:
   • Add the Kashmiri curry masala to the pan and cook for an additional 2 minutes, stirring well to coat the vegetables with the spices.
7. Serve:
   • Remove the pan from the heat and sprinkle a generous pinch of jeera masala over the curry. Stir through to combine and serve immediately.

Enjoy this flavorful okra curry alongside rice, roti, or as a delicious side dish to complement your meal!