Okra fried with shallot, chili and ginger
4 servings
30 minutes
Okra sautéed with shallots, chili, and ginger is a vibrant dish of Indian cuisine where the tender texture of okra combines with the spicy heat of spices. Okra, also known as bhindi, is widely used in Indian recipes for its softness and ability to absorb flavors. In this dish, sautéing brings out its earthy flavor while shallots, garlic, and fresh ginger add depth and warmth to the aroma. The heat from serrano chili makes the dish zesty while fresh lime juice adds a refreshing tang. This dish is perfect as a standalone side or an accompaniment to fragrant Indian curries and basmati rice, creating a balance between spiciness, sweetness, and acidity.
1
Heat 1/4 cup of oil in a large skillet over medium heat. Sauté 1 shallot onion, 2 cloves of garlic, 1/2 hot pepper, and 1 tbsp of ginger, stirring for 30 seconds.
- Vegetable oil: 0.5 glass
- Shallots: 2 heads
- Garlic: 4 cloves
- Chile Serrano: 1 piece
- Grated ginger: 2 tablespoons
2
Add half of the pepper and sauté, stirring occasionally, for 4 minutes until soft and golden brown; season with salt and pepper and transfer to a plate.
- Salt: to taste
- Ground black pepper: to taste
- Freshly squeezed lime juice: 2 tablespoons
3
Repeat the same actions with the remaining oil, scallions, garlic, pepper, ginger, and okra; when the second batch of vegetables is ready, combine it with the first.
- Vegetable oil: 0.5 glass
- Shallots: 2 heads
- Garlic: 4 cloves
- Chile Serrano: 1 piece
- Grated ginger: 2 tablespoons
4
Add lime juice and mix. Serve with lime wedges.
- Freshly squeezed lime juice: 2 tablespoons
- Lime: 1 piece