Kerala Style Roasted Okra - Vendakka Mezhukkupuratti
Simple and easy Kerala Style Roasted Okra or Vendakka Mezhukkupuratti is a delicious vegan side that is crispy, flavorful and not slimy at all.
Servings 4 servings
Calories 106kcal
Ingredients
- 1 lb okra
- 2 tablespoon avocado oil
- 1 teaspoon brown mustard seeds
- 6-8 curry leaves
- ½ teaspoon ground turmeric
- 1 teaspoon cayenne
- ½ teaspoon ground cumin
- salt to taste
Instructions
- Rinse and pat dry the okra well with a kitchen towel. This helps to make sure that the okra does not get too slimy when cooking.
- Slice the okra into rounds of ¼ inch thickness.
- Heat oil in a saute pan over medium high heat. The high heat is necessary to roast the okra well without any slime.
- Add the mustard seeds and pop them. Toss in the curry leaves and the sliced okra.
- Let the okra roast in the oil without being disturbed for a couple of minutes. Gently move around the okra so both sides of the okra and all of the okra slices get cooked well.
- Once the okra starts browning a little around the edges and you no longer see strands of slime when you move the okra around or see very little of it, add the spices and salt and mix well.
- Reduce heat to medium and let it cook for a few more minutes till the spices are not raw anymore and the okra is cooked through.
Notes
You can add grated coconut at the end or some diced red onions before you add the okra for a variation on this dish.
Nutrition
Serving: 12cup | Calories: 106kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 364mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1080IU | Vitamin C: 57mg | Calcium: 104mg | Iron: 1mg