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Crispy Spiced Okra Curry

Crispy Spiced Okra Curry reads allium 5.3, citrus 5.2 and sourness 4.9 on Palate's 0–10 flavor X-ray — a Indian main, about 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.1 / 10
• Sweet & Fruity — 4.4 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 3.9 / 10
• Aromatic & Spice — 6.1 / 10

The measured notes (of 18)

Allium 5.3 · Citrus 5.2 · Sourness 4.9 · Salinity 3.9 · Sweetness 3.8 · Richness 3.4 · Warm Spice 3.2 · Heat 3.1 · Herbaceous 3.1 · Earthy 3.0 · Umami 2.4 · Fruity 2.1 · Nutty 1.6 · Floral 1.6 · Bitterness 1.4

What's in it (14)

• okra — 680 g
• vegetable oil — 41 g
• cumin seeds — 5 g
• yellow onion — 110 g
• garlic — 9 g
• ginger — 15 g
• tomatoes — 240 g
• turmeric — 5 g
• coriander — 4 g
• cumin — 5 g
• cayenne pepper — 3 g
• salt — 5 g
• lemon juice — 15 g
• cilantro — 7 g

Time & effort: about 27 min · effort: involved

Nutrition (per 100 g, engine-estimated): 68.7 kcal, 1.7 g protein, 4.1 g fat, 7.7 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the sliced okra completely dry with paper towels, pressing to pull out surface moisture — the drier it goes into the pan, the crisper it gets, and this is the whole game against sliminess.
2. Heat 2 tablespoons of the oil in a large 12-inch skillet or wok over high heat until shimmering. Add the okra in as close to a single layer as the pan allows and cook undisturbed until the bottoms are deeply browned and crisp, 5-6 minutes, then toss and cook, stirring occasionally, until the cut sides are crisp and no longer sticky when pressed with a spoon, 4-5 minutes more. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 tablespoon oil to the same skillet. Add the cumin seeds and toast until they sizzle and turn fragrant, about 30 seconds.
4. Add the onion and cook, stirring occasionally, until deeply golden at the edges, 6-7 minutes.
5. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
6. Add the tomatoes, turmeric, coriander, ground cumin, cayenne, and salt. Cook, mashing the tomatoes against the pan with the back of a spoon, until they break down into a thick, jammy paste that pulls away from the sides of the pan, 6-8 minutes.
7. Return the crisped okra to the skillet and toss gently just until coated and warmed through, about 1 minute — work quickly so the crisp edges don't soften back into steam.
8. Remove from the heat, stir in the lemon juice, and taste, adding more salt or cayenne if needed.
9. Scatter with cilantro and serve immediately, while the okra is at its crispest.

Dishes with a similar flavor shape

• Chana Masala with Basmati Rice — Indian
• Chana Masala — Indian
• Skillet Chickpea and Spinach Curry — Indian
• Southwest Quinoa Stuffed Peppers — Tex-Mex · Southwestern
• Harissa — Moroccan

Keep reading: what allium, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.