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A simple and delicious South Indian stir-fry made with tender okra, coconut, and mild spices. This Karnataka-style palya is the perfect non-slimy side dish for rice and sambar, ready in under 30 minutes.
For 4 servings
Prepare the Okra: Wash the okra and pat them completely dry with a kitchen towel. This is the most critical step to prevent a slimy texture. Trim the top and tail, then chop the okra into ½-inch thick rounds.
Sauté the Okra: Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and sauté, stirring occasionally, for 8-10 minutes. Cook until the okra is tender, slightly browned, and the sliminess has completely disappeared. Transfer the cooked okra to a plate and set aside.
Prepare the Tempering (Tadka): In the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add the mustard seeds and allow them to splutter. Then, add the urad dal and chana dal, and sauté for about a minute until they turn a light golden brown. Finally, add the broken dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onion to the pan and sauté for 3-4 minutes until the onions become soft and translucent.
Add Spices: Lower the heat and add the turmeric powder and red chili powder. Stir continuously for about 30 seconds to cook the spices without burning them.
Combine and Season: Return the sautéed okra to the pan. Add the salt, grated jaggery, and tamarind pulp. Mix everything gently to ensure the okra is evenly coated with the spices and seasonings.
A simple and delicious South Indian stir-fry made with tender okra, coconut, and mild spices. This Karnataka-style palya is the perfect non-slimy side dish for rice and sambar, ready in under 30 minutes.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 197.91 calories per serving with 3.91g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Finishing Touches: Cook for another 2-3 minutes, allowing all the flavors to meld together. Turn off the heat. Stir in the fresh grated coconut and chopped coriander leaves.
Serve: Serve the Okra Palya hot as a side dish with chapati, roti, or as part of a South Indian meal with rice and sambar or rasam.
Add 2-3 tablespoons of coarsely crushed roasted peanuts along with the coconut for a delicious crunchy texture.
For a different flavor profile, add ½ teaspoon of garam masala along with the other spice powders in step 5.
For a simpler or sattvic version, you can skip the onions. The dish will still be flavorful and delicious.
If you don't have tamarind pulp, substitute with 1-2 teaspoons of fresh lemon juice. Add it at the very end after turning off the heat to preserve its fresh flavor.
Okra is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome.
This dish is rich in Vitamin C and antioxidants from okra and spices like turmeric, which help strengthen the immune system and protect the body against cellular damage.
The soluble fiber in okra can help stabilize blood sugar levels by slowing down the absorption of sugar from the digestive tract, making it a beneficial dish for many.
Okra becomes slimy due to a substance called mucilage, which is released when it comes into contact with moisture. To prevent this, ensure the okra is bone dry before chopping, don't cover the pan while cooking, and sauté it on medium-high heat until the sliminess disappears before adding other ingredients.
Yes, you can use frozen cut okra. Do not thaw it. Add the frozen okra directly to the hot oil and sauté until it is cooked through and the moisture has evaporated. The texture might be slightly softer than when using fresh okra.
Yes, Okra Palya is a very healthy dish. Okra is low in calories and a rich source of dietary fiber, vitamins C and K, and folate. The use of minimal oil and healthy spices makes it a nutritious side dish.
A single serving of Okra Palya (approximately 1 cup or 160g) contains around 120-150 calories, depending on the amount of oil and coconut used. It's a relatively low-calorie and nutrient-dense dish.
Okra Palya is a versatile side dish. It pairs wonderfully with chapatis or rotis. It is also a classic accompaniment in a South Indian meal, served alongside steamed rice, sambar, and rasam.
Store any leftover Okra Palya in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Reheat in a pan or microwave before serving.
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