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)
Ingredients
- 3-4 tablespoons olive oil
- 2 small onions sliced
- 8 cloves garlic smashed
- 2 Bird’s Eye peppers whole or chopped
- 1/2 teaspoon black pepper
- 12 okra sliced into wheels
- 3/4 teaspoon salt
- 5 medium potatoes sliced thin
Instructions
- Heat oil in a wide pan over medium-low. Add onions, garlic, and bird’s eye pepper. Cook 3–4 minutes until fragrant.
- Add okra wheels.
- Stir to coat in oil, then add sliced potatoes, salt, and black pepper. Stir to combine.
- Cover pan and cook for 12 minutes, stirring every 4 minutes.
- 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.
