Fry Aloo with Ochro (Potato and Okra)

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.