In my family, this smoky, crispy, North Indian–style okra is an iconic, clamored-after dish. The key is to cook the okra for a long time, with a lot of whole spices. It’s a foolproof and quick way to get the most flavor out of the summer vegetable while avoiding any slimy texture. You end up with charred, fragrant morsels that are perfect as a side or as a main dish eaten with rice or roti. The key seasoning here is ajwain, which tastes like a more piquant oregano and is a classic pairing for okra’s mild, slightly grassy tones. If you don’t have access to fresh okra, particularly later in the year, try precut frozen okra—it often tastes just as great as the fresh stuff. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.
Ingredients
2–4 servings
2
1
¼
1
12
1
½
½
Preparation
Step 1
Heat oil in a large skillet over medium. Add ajwain seeds and cook, stirring, until golden brown, about 1 minute. Add turmeric and asafetida and swirl skillet to combine, then add chile. Increase heat to high; add okra, coriander, and fennel seeds and toss gently with a metal or other heatproof spatula (you don’t want to smash the okra). Reduce heat to medium and spread out okra in an even layer. Cook, tossing halfway through, until starting to brown, about 10 minutes total. (Tossing instead of stirring is the best way to keep the okra intact and from getting gummy.) Season with salt and continue to cook, turning occasionally, until lightly charred, about 5 minutes longer. (Okra may look gummy at first, but eventually it will start to char).
Step 2
Remove okra from heat; gently mix in amchoor and add lime juice to taste. Season with more salt if needed.
Leave a Review
Reviews (18)
Back to TopBut I don't have ajwain! And I really want to make it today because I bought the most beautiful okra I've ever seen in Florida (I'm now back in Maine where they are always little and not impressive). I have asafetida and all the others but I wish there was stated a substitute for ajwain. Guess I'll try oregano. Thank you!
ButtercupVictoria
Owls Head, Maine
3/9/2024
Very Good, usually add tomato but did not miss it in this recipe! Definitely making this recipe again :)) Going to try all of Priya's recipes.
SHall Cooks
5/13/2023
I am not a bhindi person at all, but this recipe has made me a believer! I served it alongside a wet Masoor Dal and basmati rice and *muah* it was divine. Going to be buying and cooking bhindi a whole lot more now!
Hina
Ontario, Canada
12/15/2021
amazing flavors!
Anonymous
Atlanta
6/3/2021
I made a variation on this the other night and it was delicious! At the beginning I added some mustard and nigella seeds after the cumin, and a bunch of ground spices (I remember putting in fenugreek and turmeric but can't remember what else) and added in mushrooms with the okra. I seasoned with chaat masala and used ghee. I had this as tacos with scrambled egg and !!! dude ! so good
Hannah
UK
1/4/2021
This is so great and really easy! I loved the flavors and it's always great to see an okra recipe!!
Anonymous
Seattle
10/28/2020
This was incredible and so easy to follow without feeling watered down for a white palette. Priya is a genius, pay her what she deserves
Anonymous
Nashville, TN
9/13/2020
Take some of the cash from the Mercedes ad covering over 50% of my screen and PAY PRIYA!
Anonymous
NY
8/27/2020
Priya and all your BIPOC contributors and employees should be paid what they deserve. They are part of the reason we all come back for more recipes, sign up for newsletters and continue to push Bon Appetit to be better. Stop gaslighting and stealing.
Anonymous
Minneapolis
8/20/2020
Pay Priya what she deserves. Her recipes and videos are among the best at BA. It's a shame your company doesn't have decent values.
Anonymous
Washington
8/19/2020
Priya's recipes are just great! You know what else would be great? Fair pay! Priya, Rick and Sohla need to be back on video! Shame on CNE.
Belo Horizonte, Brazil
8/18/2020
if you're going to feature priya's recipes please pay her and the rest of the POC who work hard to create content for you the same as your white creators.
Anonymous
8/18/2020
This cooking technique worked perfectly even for rather large older okra pods. Delicious.
Anonymous
Camino. Ca
8/17/2020