Pan-Fried Okra With Caramelized Onions and Yogurt

Name: Pan-Fried Okra With Caramelized Onions and Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-inch piece of ginger, peeled and roughly chopped; 6 cloves of garlic, roughly chopped; salt; 5 tablespoons canola oil; 1 teaspoon mustard seeds; 2 large red onions, thinly sliced; 3/4 teaspoon chili powder; 1 teaspoon ground cumin; 1 1/2 pounds okra, trimmed and halved lengthways; 3/4 cup whole-milk yogurt; 1 tablespoon chickpea flour (besan); 1/4 teaspoon ground turmeric; 1 teaspoon salt

Servings: persons

1-inch piece of ginger, peeled and roughly chopped
6 cloves of garlic, roughly chopped
salt
5 tablespoons canola oil
1 teaspoon mustard seeds
2 large red onions, thinly sliced
3/4 teaspoon chili powder
1 teaspoon ground cumin
1 1/2 pounds okra, trimmed and halved lengthways
3/4 cup whole-milk yogurt
1 tablespoon chickpea flour (besan)
1/4 teaspoon ground turmeric
1 teaspoon salt

1
Put the ginger and garlic into a mortar and pestle along with a pinch of salt, and bash to a coarse paste.
2
Pour 3 tablespoons of oil into a large frying pan on a medium heat and, when its hot, add the mustard seeds.
3
When the seeds pop, add the red onions.
4
When they are soft and tender, add the ginger and garlic paste, chili powder, and cumin.
5
Carry on cooking the onions, stirring occasionally, for around 15 minutes or until they are caramelized, then tip them into a large mixing bowl.
6
Wipe the pan clean if need be, put 2 tablespoons of oil into it, on a high heat, and when the pan is really hot, throw in the okra, being careful not to crowd the pan and making sure that each okra is touching the bottom of the pan.
7
Season with salt and fry for around 4 to 5 minutes until they are nicely browned, only moving them around every minute or so.
8
When the okra are crispy on the outside but soft to the touch, remove them from the pan and put to one side.
9
Then repeat in small batches.
10
To make the sauce, put the yogurt, chickpea flour, turmeric, and salt into a pan, mix together and heat until warm but not bubbling.
11
Take off the heat.
12
Carefully fold together the onions and the okra in the bowl.
13
Serve on one large plate, or divide between four plates, and spoon over the yogurt sauce.
14
Eat with chapatis or paratha.

259

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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: 1-inch piece of ginger, peeled and roughly chopped, 6 cloves of garlic, roughly chopped, salt, 5 tablespoons canola oil, and more.

Yes, Pan-Fried Okra With Caramelized Onions and Yogurt falls under the Soups & Stews 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!