Stir Fried Spicy Lady’s Fingers

Lady’s fingers aka okra is a popular vegetable in Indian homes. It is cooked in different ways and different textures. I like my lady’s fingers a bit slimy and have never bothered to “remove” the sliminess. Many students have asked me questions on how to get rid of the slippery texture of the lady’s fingers. Quick stir frying helps – in fact I have seen my Amma stir frying lady’s fingers before adding them to fish curry. You can add vinegar, lime juice or even tomatoes to lady’s fingers to get rid of the mucilaginous texture.

3 tablespoons cooking oil or coconut oil
1 teaspoon mustard seeds
1 teaspoon fennel seeds
4-5 shallots, thinly sliced
2 green chillies, finely chopped
500 g tender lady’s fingers
1 teaspoon turmeric powder
1 tablespoon chilli powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon salt
100 ml water
20 g sifted Bengal gram flour
1 teaspoon garam masala
2 tablespoons finely chopped coriander leaves

METHOD
1. Wash and drain lady’s fingers and pat dry with kitchen paper. Snip off the tops. Cut slits lengthwise without cutting it through.
2. Heat oil and fry the mustard seeds and fennel seeds till aromatic.
3. Add in the shallots, chillies and curry leaves and sauté till shallots turn golden brown.
4. Add in lady’s fingers, turmeric powder, chilli powder, coriander powder, cumin powder, salt and water.
5. Cook covered over medium heat, stirring often until ladies fingers are tender. Add few tablespoons of water if they are not cooked and if the liquid has evaporated.
6. Lower the heat and sprinkle the Bengal gram flour, garam masala and coriander leaves and keep stir frying the lady’s fingers until slightly crisp and coated with the spices.
7. Serve as a side dish.