Crackling Okra Recipe

Name: Crackling Okra
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 teaspoon cumin seeds; 1 teaspoon turmeric powder (see Notes); 1 large yellow or red onion, peeled and very roughly chopped (2 cups [300 g]); 1 (1 inch [2.5-cm]) piece ginger root, peeled and grated or minced; 3 garlic cloves, peeled and chopped, minced, or grated; 2 pounds (908 g) okra, washed, dried, trimmed and cut into 1/4-inch (6-mm) rounds (6 cups); 1-2 Thai, serrano, or cayenne chiles, stems removed, chopped; 1/2 teaspoon mango powder (amchur) (see Notes); 1 teaspoon red chile powder or cayenne; 1 teaspoon garam masala; 2 teaspoons coarse sea salt; 1 tablespoon chopped fresh cilantro, for garnish

Servings: persons

2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder (see Notes)
1 large yellow or red onion, peeled and very roughly chopped (2 cups [300 g])
1 (1 inch [2.5-cm]) piece ginger root, peeled and grated or minced
3 garlic cloves, peeled and chopped, minced, or grated
2 pounds (908 g) okra, washed, dried, trimmed and cut into 1/4-inch (6-mm) rounds (6 cups)
1-2 Thai, serrano, or cayenne chiles, stems removed, chopped
1/2 teaspoon mango powder (amchur) (see Notes)
1 teaspoon red chile powder or cayenne
1 teaspoon garam masala
2 teaspoons coarse sea salt
1 tablespoon chopped fresh cilantro, for garnish

1
In a deep, heavy pan, heat the oil over medium-high heat.
2
Add the cumin and turmeric.
3
Cook until the seeds start to sizzle, about 30 seconds.
4
Add the onion and cook until browned, 2 to 3 minutes.
5
This is a key step for my okra.
6
The large, chunky pieces of onion should brown all over and slightly caramelize.
7
This will be a delicious base for the final dish.
8
Add the ginger root and garlic.
9
Cook for 1 minute, stirring occasionally.
10
Add the okra and cook for 2 minutes, just until the okra turns bright green and starts to get a tiny bit lacy.
11
Dont worrywere going to get rid of the laciness!
12
Add the chiles, mango powder, red chile powder, garam masala, and salt.
13
Cook for 2 minutes, stirring occasionally.
14
Reduce the heat to low and partially cover the pan.
15
Cook for 7 minutes, stirring occasionally.
16
Turn off the heat and adjust the lid so it covers the pot entirely.
17
Let it sit for 3 to 5 minutes to allow all the flavors to be absorbed.
18
Garnish with the cilantro and serve with brown or white basmati rice, ron, or naan.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons oil, 1 teaspoon cumin seeds, 1 teaspoon turmeric powder (see Notes), 1 large yellow or red onion, peeled and very roughly chopped (2 cups [300 g]), and more.

Yes, Crackling Okra falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crackling Okra

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions