Ingredients
Method
- Heat oil: warm oil in a large pan and add cumin seeds until sizzling.2 tablespoons oil, 1 teaspoon cumin seeds
- Cook aromatics: Sauté onion and garlic until softened.2 cloves garlic, 1 large onion
- Add okra: Stir in okra, spices, and salt.1 pounds okra, ½ teaspoon turmeric powder, salt, 1 teaspoon chili powder
- Stir fry: Cook uncovered until tender and slightly crisp.
- Finish: Garnish with cilantro and serve hot.fresh cilantro
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Nutrition
Notes
- Use dry okra — moisture is the main reason it turns slimy, so pat it dry before cooking.
- Cook uncovered — this keeps the texture light and slightly crisp instead of soft.
- Don’t overcrowd the pan — give the okra space so it browns instead of steaming.
- Use medium-high heat — helps cook off moisture quickly and improves texture.
- Add salt mid-way — prevents drawing out too much water early on.
Storage tips
- Store leftovers in an airtight container in the fridge for up to 2–3 days.
- Reheat in a skillet over medium heat — this keeps the texture better than microwaving.
- Avoid freezing — okra becomes very soft and loses its texture after thawing.