Let this North Indian okra stir fry become your next go to vegetable appetizer, garnish for soups, or side dish for roti.
Chola Coastal Indian Cuisine has been a staple of the Indian food scene in New York City since its opening back in 1998. Still in their original (but upgraded) space on Manhattan’s East Side, it is as popular as ever – with a focus on dishes originating along the 8,000 mile long coastline of India.
Chola’s founder Shiva Natarajan has agreed to share one of his favorite side-dishes with us. In India, the dish is called “Bhindi Maa Ki,” which translates to “mother’s okra.” It’s a traditional dish that many North Indian families prepare, and it’s a staple in Shiva’s home. Serve it as a side dish, an appetizer or as a garnish for soups or salads. 
How to Make Indian Okra Stir Fry
Prepare the Okra:
Wash and thoroughly dry the okra to prevent it from becoming slimy.
Chop into ½-inch pieces and set aside.
Heat the Oil:
In a sauté pan over medium heat, add the cooking oil.
Sauté Onion and Garlic:
Add the sliced red onion to the hot oil and sauté until soft and translucent, about 2 minutes.
Stir in the chopped garlic and cook until fragrant.
Cook the Okra:
Add the chopped okra to the pan, stirring frequently to ensure it cooks evenly and does not stick. Cook for about 8 minutes.
Add Spices:
Sprinkle the chili powder, turmeric, coriander, and cumin over the okra.
Stir well to coat the okra evenly with the spices.
Add Ghee and Water:
Introduce ghee (or butter) to the pan, followed by a teaspoon of water to help distribute the spices and prevent burning.
Finish with Flavors:
Sprinkle amchoor and chickpea flour over the okra, mixing well to incorporate.
Season with salt and finish with a splash of fresh lemon juice to enhance the flavors.
Garnish and Serve:
Remove from heat, transfer the okra to a serving bowl, and garnish with freshly chopped parsley.
Indian Okra Stir Fry
- Total Time: 30 minutes
- Yield: Serves 4
Description
Fresh okra that is stir-fried with onions and spices resulting in a flavorful side dish that is easy to make and perfect for vegetarians.
Ingredients
- Cooking oil: 2 tbsp (30 ml)
- Red onion: 1/2, sliced
- Garlic: 1 clove, chopped
- Okra: 1 pound (450 g), chopped into 1/2-inch pieces
- Red chili powder: 1/2 tsp
- Turmeric: 1/2 tsp
- Coriander: 1/2 tsp
- Cumin: 1 tsp
- Ghee (or butter): 1 tsp
- Water: 1 tsp
- Amchoor powder (dried mango powder): 1 pinch
- Chickpea flour: 1 pinch
- Fresh lemon juice: 1 tsp
- Salt (Himalayan rock or regular): to taste
- Fresh parsley, for garnish
Instructions
Prepare the Okra:
Wash and thoroughly dry the okra to prevent it from becoming slimy.
Chop into ½-inch pieces and set aside.
Heat the Oil:
In a sauté pan over medium heat, add the cooking oil.
Sauté Onion and Garlic:
Add the sliced red onion to the hot oil and sauté until soft and translucent, about 2 minutes.
Stir in the chopped garlic and cook until fragrant.
Cook the Okra:
Add the chopped okra to the pan, stirring frequently to ensure it cooks evenly and does not stick. Cook for about 8 minutes.
Add Spices:
Sprinkle the chili powder, turmeric, coriander, and cumin over the okra.
Stir well to coat the okra evenly with the spices.
Add Ghee and Water:
Introduce ghee (or butter) to the pan, followed by a teaspoon of water to help distribute the spices and prevent burning.
Finish with Flavors:
Sprinkle amchoor and chickpea flour over the okra, mixing well to incorporate.
Season with salt and finish with a splash of fresh lemon juice to enhance the flavors.
Serving:
Garnish and Serve:
Remove from heat, transfer the okra to a serving bowl, and garnish with freshly chopped parsley.
Notes
- Ensure the okra is completely dry before chopping to minimize sliminess.
- Keep stirring prevent the spices from burning and to ensure even cooking of the okra.
- Chickpea flour adds a subtle nuttiness and helps to thicken any moisture released by the okra, but if you don’t have access to it, you can use all-purpose flour or rice flour.
- Amchoor, or dried mango powder, adds a tangy, sour element to dishes. A good substitute is lemon juice or tamarind paste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side
- Method: Sautéing
- Cuisine: Indian
