Indian-Spiced Okra

In India this spicy vegetable dish would be cooked in a kadhai, the Indian version of the Chinese wok.

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. peanut oil
  • 3 cloves garlic, peeled and minced
  • ¼ tsp. ground cumin
  • 1 tsp. crushed red pepper
  • 1 small shallot, peeled and sliced
  • 1 lb. okra, cut into 1" slices
  • 1 medium red bell pepper, seeded and chopped
  • 1 tsp. curry powder
  • 1 tsp. brown sugar
  • ¼ cup cilantro leaves


  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic, cumin, crushed red pepper, and the shallot. Stir-fry for 30 seconds or until the shallot begins to soften.
  • Add the okra and bell pepper. Stir-fry for about 4 minutes or until is the okra just starts to turn golden brown.
  • Add the curry powder and the brown sugar, and stir-fry for 1 minute. Serve hot or cold, garnishing with cilantro.