Fried okra is a staple in Appalachia. This dish honors that aspect with a quick fry (without flour) and finishes with a short sauté in Pakistani spices to bring the dish to full fruition. “It’s one of our household’s favorite side dishes,” the Kazmis say.
recipe 
yields
Serves 6 to 8
8 tablespoons vegetable oil, divided, plus more as needed
½ pound okra, tops removed and sliced into long thirds or rounds
2 medium onions, roughly chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
2 teaspoons coriander
1 teaspoon red chili powder
1 teaspoon ground turmeric
1 tablespoon garam masala
1 teaspoon amchur (mango powder)
1 teaspoon fennel powder (optional)
5 medium tomatoes, diced
ingredients
steps
- In a large skillet, heat 3 to 4 tablespoons of oil over medium-high heat. Add okra and sauté for 3 to 4 minutes; they won’t be fully cooked. Remove to a paper towel-lined plate and set aside.
- Add remaining oil to skillet, along with onion, ginger paste, and garlic paste and cook, stirring frequently, until softened, about 2 to 3 minutes.
- Add spices and let flavors bloom, about 2 minutes. Add tomatoes and let cook until thickened and slightly reduced, about 5 to 7 minutes.
- Add okra to sauce and cook over medium heat for 10 minutes, until okra is tender. Remove from heat and serve immediately.
Date Published: 02.26.24
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Recipe By
Katlin and Mohsin Kazmi of The Pakalachian in Abingdon, Virginia
