Soup and gumbo are the standby recipes for using fresh okra, and in these the okra is tender and juicy with the joyful pop of the okra seeds. Well it turns out that okra can also crisp up nicely for an entirely different and enjoyable eating experience…
Before I dive into why exactly this recipe is so flavorful and worthy of your attention, let’s review the benefits of including fresh okra into your diet as much as possible:
- Okra is high in bulk fiber, which helps with digestion, reduces hunger and keeps you full longer.
- Okra is filled with antioxidants, which helps with managing stress levels and subsequently blood sugar levels.
- Okra has been shown to lower cholesterol levels.
- Okra is filled with vitamins B, C, folic acid and calcium.
- And to top it off, Okra is a low calorie food!
Depending on where you grew up, it’s possible that you’ve never tasted okra before. Or, if you’re from the South then maybe you’ve eaten enough okra to last you a lifetime 🙂 This is a fantastic recipe to start with if you are new to okra.
What’s the slimy stuff?!?
Okra has a special kind of slimy stuff inside of it that you’ll find oozing onto your knife while chopping it. This is mucilage, and it’s the same clear goop that is found in aloe vera leaves. Mucilage is a combination of sugar residues and proteins that are really handy for thickening up stews or gumbo.
To keep the slime to a minimum in this recipe (more crispy, less gooey!) is to cut in into ½” rounds and to stir fry it hot and quick!
The flavors in this recipe speak for themselves – it’s rich with Indian spices. Serve with a dollop of Coconut Sour Cream. Enjoy!
- ¼ cup coconut oil, divided
- 1 teaspoon cumin seeds
- 1 yellow onion, finely chopped
- 2 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ teaspoon ground turmeric
- 1 teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 Tablespoon ground curry powder
- 4 cups fresh okra, rinsed and sliced into ¼ inch rounds
- Place a large skillet over medium-high heat and melt 3 Tablespoons of the coconut oil. Add the cumin seeds and brown. Once the seeds are browned add the diced onion. Stir and cook for 3 minutes.
- Add the garlic, ginger, turmeric, salt, cinnamon, cardamom, coriander and curry powder to the skillet. Stir and cook for 2 minutes. Add the okra and the remaining Tablespoon of coconut oil. Stir and continue to cook for 10 to 15 minutes until crispy. Serve hot and enjoy!