By eatmundo · August 3, 2026
🇮🇳AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stir-fry94 recipes from 24 countries
A vibrant and crispy stir-fry of okra cooked with onions, tomatoes, and a signature blend of dry Indian spices. Amchur (mango powder) gives it a delightful tangy edge that cuts through the richness.
According to eatmundo's ingredient comparison, the closest dish to Masala Okra Fry from another cuisine is Fasolia Gomen (Ethiopia): the two share 31% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Wash 500g of okra thoroughly and pat them completely dry with a kitchen towel; moisture causes sliminess, so ensure they are bone dry.
- 2
Slice the okra into 1-inch thick pieces, discarding the tough ends, and set them aside while you prepare your spice base.
- 3
Heat 2 tbsp of mustard oil in a wide pan until hot, add 1 tsp cumin seeds, and let them sizzle for 20 seconds without burning.
- 4
Add 2 sliced onions and sauté for 5 minutes until they are soft and slightly golden at the edges.
- 5
Stir in 1/4 tsp turmeric and the sliced okra; stir-fry on medium-high heat for 8 minutes, leaving the pan uncovered to maintain the crunch.
- 6
Add 2 chopped tomatoes, 1 tsp coriander powder, and salt to taste, tossing everything together gently so the okra doesn't break.
- 7
Reduce the heat and cook for another 5 minutes, allowing the tomatoes to soften and flavor the okra without making it mushy.
- 8
Sprinkle 1/2 tsp of mango powder over the top, give it a final toss, and serve immediately to keep the dish crisp and delicious.
Frequently Asked Questions
What is Masala Okra Fry?
Masala Okra Fry is a vegetable dish originating from India consisting of okra sautéed with onions, tomatoes, and a blend of spices like cumin, coriander, and mango powder. It is typically served as a dry side dish alongside roti or dal in a standard Indian meal.
How do I prevent sliminess?
The key is to wash and dry the okra completely before cutting, and always cook it uncovered to allow steam to escape.
Can I use lemon instead of mango powder?
Yes, if you don't have amchur, a squeeze of fresh lemon juice at the very end works perfectly for that tangy finish.
Should I stir it constantly?
Stirring too much can cause the okra to break; toss gently or let it cook undisturbed for a few minutes at a time.
Is this supposed to be spicy?
You can add chopped green chilies or chili powder if you want extra heat; the base recipe is mild and focuses on tanginess.
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