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Vania Cotta
This Okra chilli fry is quick and easy to make. It is eaten as a side dish with main meals in most Goan households.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 5 people


  • 250 gms Okra cut diagonally into inch pieces
  • 2 nos Red Onions medium sized, thinly sized
  • 1 nos Tomato finely sliced lengthwise, medium sized
  • 3 cloves Garlic finely minced
  • ½ inch Ginger finely minced
  • 1-2 nos Green chillies slit lengthwise, depends on preference
  • 2 tbsp Vegetable oil for frying
  • 1 tsp Mustard seeds black or brown
  • 1 tsp Cumin seeds
  • ½ tsp Red chilli powder
  • ½ tsp Garam masala
  • Salt to taste
  • 4-5 nos Kokum


  • Wipe each Okra with a damp cloth or wash under cold running water. Then slice the hard heads off and diagonally cut each okra in one inch sized pieces. Set aside.
  • Thinly slice the onions, tomatoes and green chillies. Finely mince the ginger and garlic. Set aside.
  • Heat oil in a heavy-based frying pan or wok over a medium heat. When hot, but not smoking add the mustard seeds and cumin seeds and let them crackle.
  • Next add the ginger, garlic and green chillies. Sauté for a minute. Do not let it burn.
  • Now add the onions and tomatoes along with the okra and give it a good toss. Stir fry for about two mins on a medium high heat. Do not forget to add the kokum. This avoids the stickiness.
  • Now lower the heat. Cover it and cook for 5-7 mins. Add the other dry ingredients and salt to taste.


  • This dish can be served with steamed rice and some dal.
  • Other alternatives to kokum can be some tamarind juice or few drops of vinegar. 
  • This is generally cooked and eaten fresh but if stored properly can be refrigerated for up to two days. 
  • This dish can also be eaten with some naan or whole wheat chapatis or rotis. 
  • You can also toss in some freshly grated coconut for some extra flavour when making this recipe.
Keyword okra chilli fry, okra recipes