Fried okra with black lentils and spices – A delicious fried okra recipe
Okra (Lady’s finger or Bhindi, as it is called in India) is a very popular vegetable in India and almost unknown in Europe. Before moving to India, for me okra was a very exotic vegetable to have, mostly into a fancy restaurant. I have never seen fresh okra in Romanian markets, only in supermarkets and usually canned or frozen.
Okra is a very healthy vegetable, high in dietary fiber, minerals, calcium, vitamin A and vitamin K, low in calories, perfect if you are on a diet.
Since I came to India, I have learnt many delicious recipes with okra. I am still learning.
I’ve already posted a Bhindi masala gravy – Fried okra in a spicy tomato sauce, Punjabi Bhindi Masala Recipe, Vendakkai poriyal recipe – Okra (bhindi) stir fry recipe and a spicy sauteed okra and green peppers recipe.
The recipe I am sharing in this post, Fried okra with black lentils and spices is one of my all time favorite okra recipes. Fast to cook, no weird texture, no slime. Whenever I cook okra I try to avoid cutting it into small pieces, I noticed the larger you cut it or using it whole is better to avoid the slime.
Step by step Fried okra with black lentils and spices recipe
Wash okra and dry it with paper towels. Trim the rough tops and skinny bottom tips off the okra pods, and cut the okra in half lengthwise.
In a pan heat some oil and add mustard seeds, dried mango powder and asafetida (hing). Let it fry for 1 minute.
Add curry leaves, chilli powder, turmeric powder and black lentils. Stir fry for another minute until the lentils start to change color.
Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon
Now add the sliced okra, mix well and let it cook on medium flame, for 15 minutes. Stir occasionally.
After 15 minutes add some salt and cook for 10 minutes more.
Last step is to add gram flour (chickpea flour or besan). Stir fry for 10 minutes.
Serve as a side dish with grilled or roasted meat or with bread.
- 400 gm okra;
- 1 tsp mustard seeds;
- ½ tsp asafetida (hing);
- ½ tsp dried mango powder (amchur powder);
- 1 tbsp urad dal (black lentils or black gram);
- ½ tsp turmeric powder;
- ½ tsp red chilli powder;
- 2 sprigs curry leaves;
- 4 tbsp gram flour (besan or chickpea flour);
- ½ tsp salt or as per taste;
- oil.
- Wash okra and dry it with paper towels. Trim the rough tops and skinny bottom tips off the okra pods, and cut the okra in half lengthwise.
- In a pan heat some oil and add mustard seeds, dried mango powder and asafetida (hing). Let it fry for 1 minute.
- Add curry leaves, chilli powder, turmeric powder and black lentils. Stir fry for another minute until the lentils start to change color.
- Now add the sliced okra, mix well and let it cook on medium flame, for 15 minutes. Stir occasionally.
- After 15 minutes add some salt and cook for 10 minutes more.
- Last step is to add gram flour (chickpea flour or besan). Stir fry for 10 minutes.
- Serve as a side dish with grilled or roasted meat or with bread.
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