THIS SLIGHTLY SWEET, SPICY, TANGY OKRA DISH WILL BE YOUR NEW FAV.
I won't lie, I didn't love okra/ladies' fingers growing up, but now they are one of my favorite vegetables.
What changed? the texture and how I cooked it! Okra is generally a slimy vegetable and when cooked the traditional Indian way, which is what I grew up with, it was soft and mushy too. Not really my cup of tea in regards to texture. It wasn't until I moved to Singapore that I realized this veg doesn't have to be overcooked or mushy, and when you actually lightly cook it and season it well, it's delicious!
Sambal Okra is a common dish in Southeast Asia and using Foods by Ri Vegan Sambal also makes it a cinch to make! Just a few simple ingredients, and you'll have a delicious okra side dish.
Looking for other non-slimy mushy preparations of okra? 😬
Try my baked spiced okra.
For a super quick macro balanced meal, I paired my sambal okra with some egg and a little white rice.
I hope you all enjoy this recipe!
A delicious South East Asian side dish
- 1 tsp olive oil
- 1 large garlic clove, roughly chopped
- 1 small red onion or shallot, sliced
- 250g (About 15-20 pieces of okra), trimmed and cut into 2" pieces on a diagonal
- 1.5 Tbsp of Foods by Ri Vegan Sambal
- Salt to taste
- Squeeze of lime
- Some fresh cilantro (optional)
- Heat your oil, add your garlic, and simmer for a few seconds, throw in your red onion/shallot, and simmer for s few more seconds till the garlic is fragrant and onions start to become translucent.
- Add your cut okra along with the sambal and your salt to taste.
- Give everything a good toss to coat and cook till your okra is done to your liking. I like mine a little crispy so I cooked this for about 4 min.
- Finish with a squeeze of lime and some fresh cilantro.