You must follow the instructions to the letter to prevent slime / gum from the okra, including the drying part.
For best results and taste, the tomatoes should be really ripe, and a good okra (when buying or picking from the garden) is straight and soft, not curly and hard.
Ingredients:
- A bag of okra/ladyfingers (300-500g)
- 4-6 large ripe tomatoes, sliced
- 2-3 onions, sliced into thin rings
- 1 cup of extra virgin olive oil (for the frying)
- 2-3 tablespoons lemon juice
- Some ginger and garlic, cut in small pieces, or ginger and garlic paste (1-2 teaspoons each)
- Chilli powder (to taste, I only add 1/3 of a teaspoon)
- 1 teaspoon garam masala
- 1 teaspoon salt
- Half a teaspoon turmeric
- 1-2 tablespoons whole mixed masala spices
You can also replace the above spices with 2-3 teaspoons curry powder instead.
Instructions
- Wash and pat dry with a towel the okra BEFORE cutting.
- Cut the okra with dry hands, clean and dry cutting board and knife.
- Add a couple of tablespoons of olive oil to a wok or deep pan and fry the okra in small batches on its own for 5 minutes in low-medium heat. Do NOT cover with a lid and don't stir too much (if at all) or you'll increase the slime / gum. Don't add salt either as that increases moisture, therefore again = slimy okra.
- Add some lemon juice to the okra (to get rid of / prevent the gooey slime/gum) and fry a bit more until cooked (don't overcook it, about 2 extra minutes more).
- Drain the okra from the oil and set aside.
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- In a different deep pan or pot, with 1-2 tablespoons olive oil, saute the onions, ginger, garlic, tomatoes and spices, until a bit soft, but not overcooked.
- Turn off the heat and gently mix the cooked okra with the rest of the food in the pot.
- Serve with yogurt or flatbread / pitta / roti / naan etc.