I have noticed that Fired Okra is the most popular Okra Recipe in the US. This sautéed Okra Recipe is a finger licking great alternative to the fried version. I usually land up snacking on it instead of eating it with my meal.
Today when I tested the recipe I modified the method a little and did some addition and deletion to my usual recipe. I know it sounds too mathematical but I think I prefer the newer version where I added ripe cherry tomatoes from my garden and the acidity from the tomatoes balanced the spices better. I also skipped the turmeric powered that I normally use along with the dry coriander powder. So even though the ingredient picture may have these included you can exclude them and it will still taste awesome.
This Image is without tomatoes in the sautéed Okra Recipe. This recipe will work better for those who have to avoid the Nightshade Vegetables. These are people who have joint pains.
This is what you get by including the Cherry Tomatoes and excluding the turmeric powder and the dry coriander.
2 lbs of okra that is washed and slit.
2 tbsp of xacuti masala
1/2 tsp of cumin
1/2 tsp of turmeric (optional)
1 tbsp of dry coriander powder (optional)
10 ripe Cherry tomatoes quartered
Salt to taste
Wash the okra, slit the okra and let it air dry for about 20 minutes( It apparently reduces the slime).
Heat oil in a non-stick pan. Add the cumin seeds and the okra and saute on medium heat for approximately 15-20 minutes till the okra is soften. The ends may brown a bit and it’s perfectly fine.
Next add the xacuti masala, salt and saute for another 5 minutes. Finely add the chopped cherry tomatoes and saute till they are softened about 4-5 minutes.
Serve nice and hot.
This Indian Spice inspired sautéed Okra Recipe is also commonly known as Bhindi Masala. On a side note in India, Okra is called Lady Finger in English.