Madhur Jaffrey’s Okra With Shallots Recipe
Written by MasterClass
Last updated: Oct 26, 2021 • 1 min read
According to Madhur, okra doesn’t get its due: Many complain that the pods are slimy, but this is easily avoidable. When cooking with okra, make sure they’re fresh and crisp, and keep them dry before cooking. This recipe calls for cooking the okra with shallots. Small shallots are used widely in South Indian cuisine, but if you can’t track down small shallots, Madhur advises using three bulbs of the larger European varieties available in many markets.
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What Is Okra?
Okra is a flowering plant in the same family as cotton and cacao, known for its slender, edible green seed pods. Okra is cooked across the world, in various forms, and you can find it in Turkish bamia, Louisiana gumbo, and West African okra stew. When sourcing fresh okra at a grocery store or farmer’s market, look for small, tender pods. If you can’t find fresh, use unthawed frozen okra, which comes presliced.
In Indian cuisine, okra is often batter-fried in gram flour, crisped and mixed with yogurt to make bhindi raita, or sautéed along with onions, or tomatoes, and numerous spices. Madhur Jaffrey’s bhuni bhindi recipe combines okra with tangy mango powder (amchur), sunny turmeric, garam masala, and lemon juice. Cooked till its mucilaginous texture is reduced, it is best eaten hot and served with flatbread like chapati or naan and dal.
Madhur Jaffrey’s Okra With Shallots Recipe
makes
prep time
5 mintotal time
25 mincook time
20 minIngredients
- 1
Slice each okra on the bias into 3–4 pieces, and transfer the pieces to a medium bowl.
- 2
Warm the oil in a frying pan or skillet over medium-high heat. Once the oil begins to shimmer, add the cumin seeds. Let sizzle for a few seconds, then add the sliced okra. Stir to combine, and sauté for about 5 minutes.
- 3
Add the sliced shallots, and continue to fry until the shallots have picked up a little color, about 3 minutes.
- 4
Reduce the heat to low and add the coriander, red pepper flakes, and salt. Stir to incorporate, and stir-fry for 7–9 minutes, until the okra is crispy and tender. Add the lemon juice, and mix well to combine. Taste, and adjust the seasoning as preferred.
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