Recipe: Fried Ladyfingers | Fried Okra | Goa Style

I love okra, if cooked correctly. I always saute or fry rather then boil. This removes all of the sliminess.

In this recipe, the okra are first salted and drained, and then stuffed with a simple spice paste before being drenched in semolina and fried. The semolina makes the okra quite crispy and the spices give them a little heat. They are gorgeous and make a great snack.

Enjoy okra? Try our Goan Ladyfinger Recheio, Race Kuzhambu and Avial. Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.

Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. You might also like all of our Okra recipes here . Explore our Indian recipes here. Or take some time to go through our easy Early Autumn recipes.

Fried, Spicy Okra

Fried Ladyfingers | Fried Okra

Love those slimy, slippery little suckers of Okra. This recipe removes that gooey oozy stuff by pre salting and frying. Yum.

10 or more Okra 0.5 tspn turmeric powder 1 tspn chilli powder
tamarind water to make a paste semolina salt

Beforehand: Slit the Okra through the middle to the top, but without splitting in two. Apply salt inside the slit. Set aside to drain for at least a couple of hours. Make a paste of the turmeric and chilli powders and the tamarind water. Marinate the okra in this paste for at least 15 minutes.

At the time: Roll the okra in the semolina. In a frying pan or wok, add a little oil and fry the okra until cooked. Note that Okra can be cooked in this way without marinating.



This recipe is cross posted with our sister site, A Life (Time) of Cooking; it appears here as part of our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

from the Okra series


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