Ingredients
- 1 cup (250 ml) canola oil
- 2 pounds (907 g) okra, cut into small rounds
- 2 teaspoons cumin seeds
- 1 serrano pepper, diced (or 2 for a spicier flavor)
- 1 small red onion, diced
- 1 teaspoon kosher salt
- 2 tablespoons ginger garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder (optional)
- ½ cup (8 g) chopped cilantro
- 1 small can (13.5 fl. oz. / 398 ml) crushed tomatoes, or 2 large fresh tomatoes, diced
- ½ teaspoon sugar
How to Make It
- Heat the oil in a saucepan. In small batches, fry the okra rounds until the edges are browned (3–4 minutes) and transfer with a slotted spoon to a paper napkin. Place ¼ cup (60 ml) of the frying oil in a wide-bottomed pan over medium-high heat.
- Add the cumin seeds. Wait about half a minute and add the diced serrano peppers. Next, within 1 minute, add the onion with the salt (the salt helps the onion cook more quickly by drawing out the moisture).
- When the onion starts to lightly brown, add the ginger garlic paste and cook on medium heat until the onion starts turning completely brown.
- Add the powders (red chili, turmeric, cumin, coriander). When they start to clump together with the onion, add half the cilantro and ¼ cup (60 ml) water. The water helps deglaze the pan; stir and scrape to get all the fond (good stuff) off the bottom of the pan. The spices cook quickly so this process should take only 2–3 minutes. Once the water has evaporated, add the tomatoes and sugar.
- Cook the tomatoes on medium for 10 minutes or so, until they are completely broken down and the mixture looks glossy. Add the fried okra, mixing gently (so that the okra doesn’t break down) until the okra is hot. Taste for salt and garnish with the rest of the fresh cilantro. Serve over rice with warm roti, paratha, or even toasted crusty bread.
