This recipe for fried okra, bhindi in Hindi, is dead easy. With a few tricks the okra will not get slimy but stays crunchy. In Louisiana gumbo soup the sliminess is a feature, but not in this dish. Okra is native to East-Africa. The amount of ingredients for this stir-fry is quite limited. On the right hand side in the photo below the fresh ingredients: okra, red onion, garlic, chili pepper and cumin seeds. On the left side: coriander powder, turmeric and salt.

Before frying, wash the okra and pat completely dry before cutting the okra in thick slices. When the okra is dry it will not get slimy. Like in most Indian recipes, first fry the cumin. I used mustard oil for an extra layer of flavour.

Next add the garlic, red onion and chili pepper.

When the onion is translucent add the okra. Never use a lid. A lid traps moist and the okra will get slimy.

When the okra is almost done season with coriander powder, turmeric and salt. Fry until the okra is completely done.