Spicy Stir-Fried Okra - dummies

By Tracy Barr

Okra is technically a fruit, but that doesn’t stop people from preparing, cooking, and serving it as a vegetable. This stir-fried okra recipe includes gingerroot, which adds a spicy dimension.

Preparation time: 5 minutes

Cooking time: 7 to 10 minutes

Yield: 6 servings

1 1/2 pounds fresh okra

1 to 2 tablespoons olive oil

1 teaspoon yellow mustard seeds

2 garlic cloves

1 piece fresh gingerroot

1 onion

2 fresh tomatoes

1/4 teaspoon ground cumin

1 teaspoon turmeric


  1. Wash the okra and cut it into 3/4-inch diagonal slices.

    Discard the ends.

  2. Heat the oil in a 12-inch cast-iron skillet or a cast-iron wok on medium high.

  3. Add the mustard seeds, cooking and stirring until the mustard seeds pop, about 2 minutes.

    If necessary, briefly cover and remove from heat until mustard seeds stop popping, then return to heat.

  4. Mince the garlic.

  5. Grate the ginger.

  6. Slice the onion.

  7. Chop the tomatoes.

  8. Add the garlic, 1 teaspoon ginger, the onion, and okra to the skillet.

  9. Sauté for 2 minutes.

  10. Stir in the tomatoes, cumin, and turmeric.

  11. Cook and stir until the okra becomes slightly tender, 3 to 5 minutes.

    Turn the heat down, if necessary.

  12. Salt to taste.

Per serving: Calories 85 (From fat 26); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 106mg; Carbohydrate 14g (Dietary fiber 4g); Protein 3g.