Fried Okra — two ways

Pan-fried okra

Wash and slice okra (lengthswise or in cunks).

I didn’t see a difference in soaking them in salt water / water. The slime’s fine, it will go away during the cooking process.

1 Indian style okra

Marinade okras in

• tumeric powder
• asafoetida powder
• fennugreek powder
• red chili powder
• salt

Fry in hot oil until golden brown. Either serve like that as side dish with rice (and maybe somem other Indian curries) or add yoghurt into the dish.

2 Malaysian style okra

Which apparently is a a Malaysian breakfast thing. I got the idea for this from either Anna Jones, Otolenghi or Meera Sodha.

Make a spicy paste of

• toeasted cumin seeds
• hot red chilis
• chalottes
• garlic
• some lime juice
• salt

after belnding adds some finely chopped tomates.

Then fry all this down in oil until you have a thick spicy paste.

Boil okras for 3 mins, then add okras to pan.

Serve with rice and yoghurt.