The Okra is available in frozen form all throughout the year in most Indian and middle-eastern vegetable stores. Okra is quite commonly consumed by Iranian, Indian, Middle Eastern and Malaysian people.
The cooking style and flavour of dishes vary quite a bit across the border.
Here is a quick recipe for cooking Okra Masala
1. Take 750g of frozen Okra. Leave it outside and let the water vegetable defrost and remove excess moisture with a tissue or put it in the oven for 10 minutes. This will make sure the Okra retains its texture while cooking.
2. Heat oil in wok and fry Okra till the vegetable starts losing its sticky fluid and you can see the round seeds sticking to the bottom of the pan.
3. Drain oil and let the Okra dry over a paper towel.
4. Put some oil in a Wok and added diced garlic, add thinly sliced onion after 30 seconds let it cook for 15 minutes till the onion starts becoming brown. Add ginger paste and tomatoes.
5. Add Chilli, Coriander Powder, cumin powder, salt r and turmeric powder.
5. When the paste starts becoming more uniform and tomatoes lose its hard texture, add the deep-fried Okra to the wok.
7. Cover with a lid and let it cook for 20 minutes over low heat.
- Okra should ideally be eaten at lunchtime as it takes time to digest.
- Excessive consumption of Okra can upset the stomach.
- Accompany the Okra dish with oven-baked bread and mint sauce.
- Okra Masala can be added to cooked goat meat to make Okra Goat Meat Curry, which is very popular in India and Pakistan.
- In Malaysian Nasi Kandar as well as in Nyonya dishes Okra is deep-fried and served as a side dish served with a tangy sauce.
- A baby Okra is ideal for making Okra Masala
- Avoid using very large size Okra in cooking Masala dishes