Last Updated on 2 months by Neha Deshmukh

Okra Stir-Fry Recipe – Coconut & Spice Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s a staple in my family – a vibrant and flavorful Okra Stir-Fry. It’s quick, easy, and packed with the deliciousness of coconut and aromatic spices. Honestly, this isn’t just a side dish; it’s a little taste of sunshine on your plate!

Why You’ll Love This Recipe

This okra fry is more than just a simple vegetable dish. It’s a celebration of South Indian flavors, bringing together the earthy goodness of okra with the richness of coconut and a delightful spice blend. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this magic:

• 22 ladies finger (okra) – about 250g
• ¼ teaspoon turmeric powder
• 2 tablespoons virgin coconut oil
• ¼ cup grated coconut – about 30g
• 2 shallots
• 2 garlic cloves
• 3 green chillies
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 sprig curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Oil: Benefits & Regional Variations

Coconut oil is key here. It adds a beautiful aroma and flavor that complements the spices perfectly. In South India, coconut oil is used extensively in cooking, especially in coastal regions like Kerala and Tamil Nadu. You can use refined or virgin coconut oil – virgin has a stronger coconut flavor, which I personally love!

Okra (Ladies Finger): Choosing the Best & Avoiding Sliminess

Choosing the right okra is important. Look for firm, bright green pods that are free from blemishes. Smaller pods tend to be less slimy. We’ll also take steps in the recipe to minimize any sliminess – don’t worry!

Spices: The Significance of Mustard Seeds & Curry Leaves

Mustard seeds and curry leaves are a classic South Indian tempering (tadka). When heated in oil, they release a wonderful aroma and add a lovely depth of flavor. It’s a simple step, but it makes a huge difference.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is best, if you can get it! But unsweetened desiccated coconut works wonderfully too. If using desiccated coconut, you can lightly toast it in a dry pan for a minute or two to enhance its flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, thoroughly wash and pat dry the okra with a kitchen towel. This is super important to remove any moisture. Then, chop the okra into small, bite-sized pieces.
2. Now, heat 1 tablespoon of coconut 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. Add the curry leaves and let them sizzle for a few seconds. Be careful, they can pop!
4. Next, add the turmeric powder and chopped okra. Sauté for 4-5 minutes, stirring occasionally, until the okra turns a vibrant green.
5. While the okra is sautéing, let’s make the coconut paste. Grind the coconut, shallots, garlic, green chillies, and cumin seeds into a coarse paste without adding any water.
6. Once the okra is nicely sautéed, mix in the coconut paste. Add salt and the remaining coconut oil.
7. Cook for another 4 minutes, stirring constantly, until everything is fragrant and the okra is tender and non-sticky. That’s the sweet spot!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan. Cook the okra in batches if necessary to ensure it gets nicely browned.
• Keep stirring! This prevents sticking and ensures even cooking.
• Taste and adjust the salt as needed.

Variations

Want to switch things up? Here are a few ideas:

Spice Level: Adjusting the Heat

I like a little kick, but you can easily adjust the spice level by adding more or fewer green chillies. My friend, Priya, actually removes the seeds from the chillies for a milder flavor.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your coconut oil is plant-based.

Gluten-Free Adaptation

It’s naturally gluten-free too! No changes needed.

Kerala Style Okra Fry (with Tamarind)

My grandmother used to add a tiny bit of tamarind paste to her okra fry for a lovely tangy flavor. It’s a delicious twist! Add about ½ teaspoon of tamarind paste along with the coconut paste.

Serving Suggestions

This okra stir-fry is incredibly versatile.

• Serve it hot as a side dish with rice and dal.
• Enjoy it as a snack with a cup of chai.
• It’s also fantastic with roti or paratha.

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.

FAQs

Let’s answer some common questions:

How do I prevent okra from becoming slimy during cooking?

The key is to cook it quickly over medium-high heat, without overcrowding the pan, and to ensure it’s thoroughly dried before cooking. Adding a little vinegar or lemon juice can also help!

Can I use a different oil instead of coconut oil?

While coconut oil is traditional and adds a unique flavor, you can use vegetable oil or sunflower oil if you prefer. The flavor will be slightly different, though.

What is the best way to store fresh okra?

Store fresh okra in the refrigerator in a perforated plastic bag for up to 3-4 days.

Can this okra stir-fry be made ahead of time?

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

What other dishes can I serve with this okra fry?

It pairs beautifully with sambar, rasam, and any South Indian curry.