Sri Lankan Okra Stir Fry
Okra is definitely up there as one of my all time favourite vegetables. The beautiful marriage of creamy and crunchy is a textural delight and serves the simple pleasure of exciting your senses. This is best eaten as soon as it's made and as it is so light, you never feel bursting at the seams even when you've helped yourself to a few cheeky portions -win win!
Time: 30 mins
- A good glug of coconut oil or olive oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 2 sprigs of curry leaves
- 1/2 onion chopped
- 3 cloves of garlic sliced
- 1 split green chilli
- 500g of okra
- salt to taste
- 1/2 teaspoon of tumeric
- 1 heaped teaspoon of curry powder (for vegetables)
- Coconut milk
- Prep the okra by giving it a good rinse, then cutting the top and tail off and slicing it at an angle like the pic below.
- Firstly heat up a good glug of coconut oil on a medium to high heat, then add in the mustard seeds, cumin seeds and curry leaves.
- Leave these to sizzle on the heat and until most of the mustard seeds have finished popping.
- Then add in the onion, garlic and green chilli. Stir everything around so the onions start to sweat and soak up the heat but do not brown.
- Then add in the okra and sprinkle over a good few pinches of salt and turn the heat to low. Add in the tumeric and curry powder and stir into the okra. Tumeric as I've mentioned in a previous post, is spice well known for its plethora of health benefits so it's your body's best friend whilst also adding a beautiful deep yellow hue to the dish.
- The trick to making sure that the okra remains creamy and crunchy, is to keep stirring it on a low heat. This might seem tedious, but cooking it right is really worth the extra attention!
- Once the okra turns into a more vibrant green colour you know that it is cooked. I usually take a cheeky bite as well just to check (or so is my excuse) and you know when it's done, when the outside is slightly snappy but there are no tough roughage bits getting caught between your teeth.
- It is as simple as that! We usually enjoy it as a simple stir fry, but if you want to create a creamier curry then add in about a quarter of a cup of hot coconut milk right at the end and stir in for a minute or two.