This classic okra curry contains ripe tomatoes, onion and loads of Indian spices! Serve it hot or cold, as a spicy side dish or a light lunch!
Trim the ends of the okras and chop the larger ones in half. Rinse them well. Pour the vegetable oil in a large wok or non-stick pan and place it over medium-high heat. Once the oil is hot, add the okra.
Stir fry the okra for 6 to 8 minutes until they start to soften. Then scoop them out of the hot wok (leave the remaining oil in the wok) and transfer the fried okra to a clean plate until needed later on. Add the sliced onion and chopped garlic to the oil in the wok.
Stir fry the tomato mixture for until the liquid has almost gone. Keep stirring until you end up with a very sticky tomato paste. Make sure it doesn’t burn. Then add the butter.
Stir and add the freshly chopped cilantro and the fried okra.