Okra with Onions and Chili

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Simple way of making Okra that isn’t slimy like some restaurant dishes

Rinse a bunch of Okra then pat dry – the drier the better. Top and tail and put to one side. Take an onion and slice into very thin half rings. Finely chop 1-2 green chilis.

Heat a couple of tablespoons of sunflower oil in a frying pan over a medium heat. When hot add the onion and stir fry for 5 minutes or so till soft. Then add the okra and chili along with a reasonable amount of salt. You can also optionally add a small amount of ground turmeric and a little ground cumin to add more interest.

Fry and stir gently until the onion starts to brown and the okra is heated through but still crispy. Serve with breads and chutneys or as a side dish for a curry night.


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