Okra is known to help in with disease like asthma, diabetes, liver disease, breast cancer and Alzheimer’s. This vegetable curbs hunger and provides strength. It is rich in vitamins A, C, and K, it helps fortify bones, while also improving your eyesight. We make okra in many ways. The most common is fried crisp and have it as a side dish with lentil soup (dal) and rice. Here’s a recipe, for the weekly column, exclusively for Different Truths.
Okra (also known as ladies finger) is super charged vegetable, as it is known to help in with disease like asthma, diabetes, liver disease, breast cancer and Alzheimer’s. This vegetable curbs hunger and provides strength. It is rich in vitamins A, C, and K, it helps fortify bones, while also improving your eyesight.
We make okra in many ways. The most common is fried crisp and have it as a side dish with lentil soup (dal) and rice.
My family like to have the okra dry masala dish, which goes fabulous well with roti, naan or paratha. I often make this dish for my husband to take along with roti for his lunch during weekdays.
Here is the simple and easy recipe of okra masala.
Prep time: 5 mins Cook time: 15 mins
For: main or side dish Cuisine: Indian
Okra 250 grams (Fresh, washed and chopped in an inch sized pieces. Frozen one packet, thawed, drained and dried)
Mustard seeds 1tsp
Onion 1 big (chopped fine)
Tomato 1 big (chopped fine)
Garlic 2 big pods (chopped fine)
Ginger 2 inch (grated)
Green chilly (chopped)
Coriander powder 1tsp
Asafoetida ½ tsp
Amchur powder (dry mango powder) 1tsp
Garam Masala 1 ½ tsp
Turmeric Powder 1tsp
Red chili flakes 2 tsps
Salt to taste
Keep the washed and chopped okras on a kitchen towel so it soaks away excess liquid.
In a flat bottom pan pour oil and heat.
Splutter the mustard seeds and chili flakes.
Add the chopped garlic.
Then subsequently add chopped onions, tomato and ginger.
Sprinkle turmeric and salt.
Fry for few mins till the masala lets out oil.
Add the asafetida and then the cut okra.
Reduce the heat to medium.
Stir for a few and add garam masala, coriander powder and amchur powder.
Stir from bottom up and let it cook without covering.
Add the green chilies and keep cooking till the strings disappear and the okra looks cooked.
Check the salt and switch of the heat.
Let it stand for a few mins and then pour it into the serving dish.
Enjoy delicious okra masala with hot roti or paratha.
You can pair it with dal and rice too.
©Anumita Chatterjee Roy
Photos by the author
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Anumita Chatterjee Roy is an artist at heart. She has an eye for the unusual. Her naturescapes make her the quintessential Romantic. She paints, is passionate about photography, creates word images in her verses and loves to write. She cooks delicacies and is a foodie. Born in India, she was brought up in several countries. These strengthened the global citizen in her. She now lives in the Columbus, Ohio, with her husband and two sons.