This delicious vegan okra curry includes tender and crispy stir-fried okra combined with a fragrant onion tomato masala. It pairs perfectly with dal and roti for a satisfying meal.
Heat 2 tbsp oil in a large non-stick pan over medium heat. Once hot add sliced okra and a little salt. Cook for 7-8 minutes, stirring occasionally until the slime disappears and okra starts to crisp. Remove cooked okra and set aside.
3 tbsp Oil, 500 g Okra, 1 tsp salt or to taste
In the same pan, heat the remaining oil and add cumin seeds, ginger, garlic and green chilli. Fry for 2-3 minutes.
3 tbsp Oil, 5 cm Ginger, 3 cloves Garlic, 2 Green chilli, 1 tsp Cumin seeds
Add diced onions, saute for 5-6 minutes.
230 g Red onion
Add turmeric, chilli powder, ground coriander, and salt. Stir.
¼ tsp Turmeric, ½- ¾ tsp Red chilli powder, 1 ½ tsp ground coriander, 1 tsp salt or to taste
Add diced tomatoes, cover and cook for 3-4 minutes. Mash the softened tomatoes into the masala.