Indian Okra (Spicy Gumbo)

Ingredients

• 1 cuillère à soupe Ground coriander (Grind if needed)
• 1 cuillère à café Ground turmeric
• 1 cuillère à café Chili powder (Adjust to taste)
• 0.5 cuillère à café Mustard seeds
• 1 pincée Salt
• 150 g Okra (gumbo) (Wash, dry and cut into quarters)
• 1 moyen Onion (Thinly sliced)
• 1 cuillère à soupe Lemon juice
• 30 ml Water (Add as needed)
• 2 cuillères à soupe Vegetable oil (For cooking)

Instructions

1. Prepare the okra and onion

   Wash the okra, dry it thoroughly, cut off the top, keep the stem and cut into quarters. Slice the onion into thin rings.

   Time: PT5M

2. Heat the oil

   Pour 2 tablespoons of oil into the pan and heat over medium heat until it shimmers.

   Time: PT2M

3. Pop the mustard seeds and sauté the onion

   Add the mustard seeds to the hot oil, wait for them to pop, then add the onion rings. Sauté until they are golden.

   Time: PT5M

4. Cook the okra

   Add the cut okra, cover the pan and cook for 5 minutes, stirring once.

   Time: PT5M

5. Add the spices

   Sprinkle the ground coriander, turmeric, chili and salt over the okra. Mix quickly.

   Time: PT1M

6. Simmer with water

   Pour about 30 ml of water to prevent the spices from sticking, cover and simmer for 10 minutes, adding water if necessary to keep the mixture moist.

   Time: PT10M

7. Finish with lemon

   Remove the pan from the heat, add the lemon juice and stir gently.

   Time: PT1M

8. Serve

   Transfer the okra to a serving dish and serve with basmati rice, chapati or lentils.

   Time: PT1M

Nutrition Facts

Calories

95

Protein

2 g

Carbohydrates

8 g

Fat

7 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground coriander: Ground coriander seeds, Fresh chopped coriander
• Instead of Ground turmeric: Fresh grated turmeric
• Instead of Chili powder: Hot paprika, Fresh chopped chili
• Instead of Mustard seeds: Mustard powder (1/4 tsp)
• Instead of Salt: Sea salt, Himalayan pink salt
• Instead of Okra (gumbo): Diced zucchini (different texture)
• Instead of Onion: Shallot, Shallot
• Instead of Lemon juice: Apple cider vinegar (1 tsp)
• Instead of Water: Low‑sodium vegetable broth
• Instead of Vegetable oil: Sunflower oil, Canola oil

Equipment Needed

• Frying pan
• Spatula or wooden spoon
• Chef's knife
• Cutting board
• Measuring spoons
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Dry the okra before cooking to avoid excessive slime
• Pop the mustard seeds before adding the onion
• Add the spices quickly over medium heat to avoid burning

Chef Tips from the Video

• Add a pinch of sugar to balance the lemon acidity
• Garnish with fresh coriander leaves for extra freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended, the okra texture deteriorates.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Pre‑measure the spices and keep them in a small bowl
• The dish reheats well in the microwave or in a pan.