I’ve spent most of my life under the impression that okra can only be consumed fried. I thought I really wasn’t an okra fan but it turns out I’m just not a fan of fried okra. This is basically a stir fried okra that requires little prep and no frying. And, let me go ahead and answer your next question…no, it is not slimy! I think that it gets slimier the more it gets cooked. This is a very quick cooking method that leaves the okra with a bit of crunch and no slime.
This okra came from the Sunday Market from a vendor who, unfortunately, does not have a named booth.
Simply cut off the top and slice the okra with a bias cut. I just did these in half but in hindsight, thirds might have been a better way to go.
In a wok or large skillet toast some mustard seeds. You will know when the mustard seeds are toasted because they begin to pop. Be warned, a warm just toasted mustard seed can pop clear across the kitchen! Add a bit of oil and the okra and let it cook for a few minutes. Add your spices next and stir to coat all the okra. We used curry powder but I think 5 spice powder would be really good as well. Cook until your desiredness. All in all this dish cooks about 10 minutes.