Okra was one of my all time favorite veggies. But seems like I don’t have them enought these days, mostly because my husband doesn’t like it much. It is no fun eating something by yourself, but whenever this dish is cooked it is finished off almost entirely by me.
One of the special requests of my mother when I was a kid was the ‘vendakka chaaru kari’, which is okra cooked in coconut milk and spices. I don’t think anyone else at my house showed the same enthusiasm for okra. The other favorite way to eat okra was a quick saute, on high fire so that they don’t get slimy. I liked it more when my mother used to cut the okra into long strips. I used to make this for my roommates in college and drove them crazy with my insistence to cut them into these long strips. It takes much longer, but I believe they taste much better this way. My husband hates okra, and these days it is not that common on our menu, but anytime I see tender green okra I buy them. This has become a special treat for me. I do miss eating okra every week. Satish has gotten over his extreme dislike to them over the years, and this non slimy dish had a big role to play in changing his opinion.
The key is high heat, and okra that is dried after washing using a paper towel.
Slice the okra into rounds or into strips as shown in the picture.
Slice an onion into thin slices, and few green chillies split lengthwise.
When the pan gets hot, add some oil and mustard seeds. When the seeds splutter add the onion and green chillies, saute for 2 min. Once the onion wilts slightly, add the okra on high heat.
Don’t sir too much and use a lid to get the cooking faster. I usually just grab the pan by the handle and give a slight toss. Over medium-high heat, give it a few quick tosses and remove from fire after about 8 mins.
The time to cook the okra might change depending on the tenderness of the okra. Halfway through, add some curry leaves, torn into pieces. Adjust salt. Serve hot.
The okra cooked this way retains its color and the onions will be kind of sweet and crunchy.
For a triple-powered punch against heart disease, eat some okra. It strikes first with an antioxidant job to atherosclerosis – that dangerous hardening and clogging of your blood vessels. The top antioxidant in okra’s arsenal is vitamin C which the World Health Organization has linked to a reduced risk of fatal heart disease. One cup of sliced okra has more vitamin C than a whole tomato. Although you cannot rely on okra as a single source of this important vitamin, it makes an interesting and nutritious addition to your diet. ( Link)