Okra and potato fry
Indian cuisine · Curries With Bumbi · ♥ 22.5K likes · 850.8K views · 5 min video
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Read about okra in the BrightCulinary Book
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Ingredients
Method
Techniques
- 420 g okra
- 300 g potatoes
- 3–4 tbsp oil
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ whole onions
Wash the okra before cutting it; cutting first and then washing makes it slimy.
Cut the potatoes small, wash them after cutting to remove excess starch, and pat dry so they brown.
Prepping the potatoes
Heat a pan on medium-high; add oil. When hot, lower to medium and add black mustard seeds, then cumin seeds; if they do not splutter, cook a few seconds.
Add the potatoes and fry on medium-high until browned along the edges.
Lower the heat to low; add turmeric and Kashmiri red chili powder and stir 3 to 4 seconds only, so the chili powder does not burn.
Adding the ground spices without burning them
Immediately add the okra; turn the heat to high and stir-fry until the slime disappears, a few minutes.
Only once the slime is gone, add salt, then ground cumin and ground coriander; stir.
Add the sliced onions; cover on medium heat 3 minutes, until the potatoes and okra are tender. Do not wait for the okra to fall apart.
- freshly ground black pepper
- lemon juice
Finish with freshly ground black pepper and a sprinkle of lemon juice; serve with rice, roti or toasted bread.
Onions and finishing