Like okra, but not a fan of slime? Here are my three tips to keep slime to a minimum: 1) Stir fry over as high a temperature as possible. 2) Use tender baby okra (if you can find them). 3) Keep the okra whole instead of slicing them.
This recipe uses all three tips :) It goes well with pretty much any Indian meal. But I like it best with rice flavored with fried onions and cumin and a big bowl of dhal (lentils). I’ll post my quick InstantPot recipes of both next week.
1/4 cup oil (more or less)
6-8 curry leaves (optional)
2 packets of frozen baby okra*
1 large onion, sliced (about 1 1/2 cups)
1/2 cup roasted peanuts
1/2 cup grated coconut (fresh or dry)
1–2 tsp sambhar powder, depending on how spicy you want it (there are many brands; I use Sakthi or MTR)
salt to taste
In a heavy bottomed or non stick dutch oven, heat the oil till almost smoking hot. Add curry leaves, frozen okra, and salt. Stir till all of the okra is well coated with oil and salt. Cover. (Using a dutch oven provides the steam needed to zap the slime without making the okra mushy.)
Reduce heat to medium high. Stir every two or three minutes. Cook till water from frozen okra is evaporated. (The more oil you use, the quicker the process).
Add rest of the ingredients and cook uncovered, stirring every few minutes, till okra turns dark green and is slime-free.
* You may use mature, sliced okra that’s frozen–it just takes a bit longer to de-slime. If using fresh okra, begin with medium high heat and reduce to medium heat heat, and add rest of the ingredients when the fresh okra is half-cooked.