Growing up, okra was something I rarely ate, but this dish—warming, crispy, and comforting—changed that for me. Fry Aloo with Ochro (Potato and Okra) is a simple vegan recipe from Trinidad and Guyana that combines thinly sliced potatoes and tender okra, seasoned with garlic, spicy pepper, and Caribbean green seasoning. It’s everything I love about island cooking: easy, vibrant, and satisfying.
We cook the vegetables low and slow in olive oil, starting with onion, garlic, and bird’s eye pepper, then add okra and potatoes. After a lid-steam helps the potatoes soften, we crisp everything up for that beautiful golden edge. It’s a versatile side—great with sada roti, rice, or even part of a vegan platter.
Whether you’re looking for a gluten-free comfort dish or a colorful addition to your meal, this fried aloo with okra is a fantastic, easy-to-love recipe.
Ingredient Guide
- Olive Oil: A neutral base for sautéing that helps vegetables crisp without sticking.
- Onions: Thinly sliced for sweetness and texture, forming the flavor base.
- Garlic: Smashed to release savory depth.
- Bird’s Eye Pepper: Adds authentic Caribbean heat that can be left whole or chopped.
- Black Pepper: Balances flavors with warmth.
- Okra (Ochro): Sliced into wheels—provides tender, slightly sticky texture.
- Salt: Enhances flavor and draws moisture during cooking.
- Potatoes (Aloo): Thinly sliced, for even cooking and crispiness.
Shopping Made Easy
- Look for fresh okra in Caribbean or health-food sections; if unavailable, frozen works too (thawed and patted dry).
- Thin-slice potatoes (Yukon Gold or russet) at home or at the store.
- Bird’s eye peppers are spicy—use half or swap for jalapeño if heat is a concern.
- Ensure the olive oil is extra-virgin or light, based on your flavor preference.
Cooking Notes from the Kitchen
- Keep the lid on initially to soften potatoes; remove it later to achieve crisp edges.
- Stir every 4 minutes for even cooking and a consistent golden color.
- Thinly slice okra and potato so they cook through in 25 minutes.
- Use a nonstick pan to minimize oil; it adds convenience and texture.
- Taste at the end and adjust salt for a balanced finish.
Is this dish gluten-free and vegan?
Yes, it’s naturally vegan and gluten-free, with no hidden animal products or gluten-containing ingredients.
How spicy is it with bird’s eye pepper?
It’s moderately spicy. You can leave the pepper whole for mild heat or chop it to ramp it up.
Can I use frozen okra?
Yes. Thaw and pat dry before cooking to reduce extra moisture and help it crisp up.
What can I serve this with?
Great with sada roti, rice, curries, or added to a colorful vegan bowl for texture and flavor.
How do I avoid soggy okra?
Slice thinly, cook over medium-low with lid on initially, then remove lid to allow moisture to evaporate and crisp edges to form.
Fry Aloo with Ochro (Potato and Okra)
Description
Thinly sliced potatoes and okra sautéed in olive oil with garlic, pepper, and onion; crispy, vegan, and gluten-free Caribbean comfort food.
Ingredients
Instructions
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Heat oil in a wide pan over medium-low. Add onions, garlic, and bird’s eye pepper. Cook 3–4 minutes until fragrant.
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Add okra wheels.
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Stir to coat in oil, then add sliced potatoes, salt, and black pepper. Stir to combine.
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Cover pan and cook for 12 minutes, stirring every 4 minutes.
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Remove lid and cook an additional 8–13 minutes, stirring to allow golden edges to form. Taste, add more salt if needed, and serve hot with sada roti or rice.
