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fry aloo with okra

Fry Aloo with Ochro (Potato and Okra)

Thinly sliced potatoes and okra sautéed in olive oil with garlic, pepper, and onion; crispy, vegan, and gluten-free Caribbean comfort food.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Vegan, Vegetarian
Cuisine: Fusion, Trinidadian
Ingredients Method Notes

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

Method
 

  1. Heat oil in a wide pan over medium-low. Add onions, garlic, and bird’s eye pepper. Cook 3–4 minutes until fragrant.
    Ingredients laid out
  2. Add okra wheels. 
    Add okra to pan
  3. Stir to coat in oil, then add sliced potatoes, salt, and black pepper. Stir to combine.
  4. Cover pan and cook for 12 minutes, stirring every 4 minutes.
    Cooking potatoes and okra in pan
  5. 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.
    Finished okra and potatoes in pan with pepper on top

Notes

I recommend that you follow along with the video, as much more is discussed there, including how to prep the okra and how to get more golden edges on everything. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.

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