Okra Fry Recipe – Sesame Oil & Coconut Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Okra Fry Recipe – Sesame Oil & Coconut Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food for me – a simple, flavourful okra fry. It’s the kind of dish my grandmother used to make, and the aroma always brings back such lovely memories. This isn’t just any okra fry, though. The combination of sesame oil and fresh coconut takes it to a whole new level. It’s perfect as a side dish with rice and dal, or even as part of a larger Indian thali. Let’s get cooking!

Why You’ll Love This Recipe

This okra fry is quick, easy, and bursting with flavour. It’s ready in under 30 minutes, making it perfect for a weeknight meal. The sesame oil gives it a wonderful nutty aroma, while the coconut adds a subtle sweetness and lovely texture. Plus, it’s naturally gluten-free and can easily be made vegan! Honestly, once you try it, you’ll be making this one again and again.

Ingredients

Here’s what you’ll need to make this delicious okra fry:

• 12 ladies finger (okra) – about 200g
• 1 medium onion, finely chopped
• 1 tablespoon sesame oil (about 15ml)
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon urad dal (split black lentils)
• 0.5 teaspoon cumin seeds
• A few curry leaves (about 10-12)
• 1 green chili, slit lengthwise
• A pinch of turmeric powder (about ¼ teaspoon)
• 2 tablespoons grated coconut (about 20g)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Sesame Oil: Regional Variations & Health Benefits

Sesame oil is the secret ingredient here. It adds a unique flavour that you won’t get with other oils. You can find both light and dark sesame oil. I prefer light sesame oil for this recipe as it has a more delicate flavour. Plus, sesame oil is packed with healthy fats and antioxidants!

Okra (Ladies Finger): Choosing the Best Quality

Look for firm, bright green okra pods. Avoid any that are bruised or have blemishes. Smaller pods tend to be less seedy and more tender. I usually try to get okra that’s about 2-3 inches long.

Urad Dal: A South Indian Staple

Urad dal, or split black lentils, adds a lovely nutty flavour and helps with the texture. It’s a common ingredient in South Indian cuisine. If you can’t find it, you can substitute with chana dal (split chickpeas), but the flavour will be slightly different.

Curry Leaves: Fresh vs. Dried

Fresh curry leaves are always best! They have a much more vibrant aroma and flavour. If you can’t find fresh, you can use dried, but use about half the amount as they are more concentrated.

The Importance of Fresh Coconut

Freshly grated coconut makes all the difference. It adds a beautiful sweetness and texture. You can use frozen grated coconut if fresh isn’t available, but make sure to thaw it completely and squeeze out any excess water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the okra thoroughly and pat it dry. Trim the ends and slice it into thin rounds – about ¼ inch thick. This helps it cook evenly.
2. Heat the sesame oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Next, add the urad dal and cumin seeds. Sauté for about 30 seconds, until they turn golden brown and fragrant.
4. Add the curry leaves and green chili. Sauté for another 15 seconds, until the curry leaves become crisp.
5. Now, add the chopped onions and sauté until they turn golden brown – about 5-7 minutes. Patience is key here; nicely browned onions add so much flavour!
6. Add the sliced okra and stir-fry for about 5-7 minutes, until it starts to become slightly sticky. This is normal! Keep stirring to prevent it from sticking to the pan.
7. Cover the pan and cook for another 5-7 minutes, or until the okra softens.
8. Finally, add the salt, turmeric powder, and grated coconut. Mix well and cook for another 2-3 minutes, until everything is well combined.
9. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the okra in batches to ensure it cooks evenly.
• Stir frequently to prevent sticking.
• Adjust the amount of green chili to your spice preference.
• A squeeze of lemon juice at the end adds a lovely brightness.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your sesame oil doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you like it spicier, add another green chili or a pinch of red chili powder. My friend, Priya, loves to add a dash of cayenne pepper!
• South Indian vs. North Indian Style: In South India, this is often served with a side of yogurt. In North India, it’s sometimes made with a little bit of amchur (dried mango powder) for a tangy flavour.
• Festival Adaptations (Onam, Diwali): This okra fry is a wonderful addition to a festive spread, especially during Onam or Diwali. It adds a lovely vegetable element to the meal.

Serving Suggestions

This okra fry pairs beautifully with:

• Steamed rice and dal
• Roti or chapati
• Sambar and rasam
• A South Indian thali

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

What is the best way to reduce the stickiness of okra?

Slicing the okra thinly and stir-frying it for a good amount of time helps reduce the stickiness. Also, don’t add any water while cooking!

Can I use a different oil instead of sesame oil?

You can, but the flavour won’t be the same. Vegetable oil or peanut oil are good substitutes, but sesame oil really makes this recipe special.

Can this okra fry be made ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients (chop the onions, slice the okra) ahead of time.

What side dishes pair well with this okra fry?

Anything with a creamy or tangy element! Yogurt, dal, or a cooling raita are all great choices.

Is there a way to make this recipe without coconut?

Absolutely! You can omit the coconut altogether, or substitute it with a sprinkle of roasted peanuts for a similar texture.