Sautéed Okra with Ginger, Garlic and Coriander Leaves

Sautéed Okra with Ginger, Garlic and Coriander Leaves

We have another variation on sautéed or stir fried okra for you. It is a dish heavy with coriander leaves that lightens the deep flavours of onion, ginger and garlic. It is delicious – something that can accompany other Indian dishes, or can be eaten as a delicious mid-afternoon snack.

Similar dishes include Bhindi Bhaji, Stuffed Okra, and Al00 Bhindi.

Browse all of our Okra dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

Sautéed Okra with Ginger, Garlic and Coriander Leaves

Sautéed Okra with Ginger, Garlic and Coriander Leaves

2 Tblspn ghee
1 onion, finely chopped
1 clove garlic, minced and 1 tspn finely grated ginger (or 2 tspn ginger-garlic paste)
500g okra
2 – 3 green or red chillies, finely chopped
0.5 cup fresh coriander, stems and leaves
sea salt to taste

Trim the heads and tails of the okra, and cut cross-wise into 0.5 cm slices.

Heat the ghee in a heavy pan and add the onion and saute until soft. Then add the ginger-garlic paste and fry for 2 – 3 minutes, taking care that it does not stick or burn.

Add the okra and green chillies. Saute until the okra is tender, about 10 mins. Stir only as necessary.

Add the coriander, mix well and serve hot or at room temperature.

recipe notes and alternatives
If you are very nervous about the legendary okra slime, this is what I recommend:

Carefully wash okra and dry each piece well on tea towel or paper towel. Don’t cut the okra until you are ready to cook it. Do not add salt or liquid at this stage –  saute in a little oil but without much stirring until bright green – remember, minimum stirring. There should be no slime now, so you can add other ingredients. For this recipe, stirfry the okra using the above technique before adding to the sauteed onions, then continue with cooking.

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