Okra Balado: Stir-Fried Okra in Chilli Tomato Sauce (Vegan)

Ingredients

• 200 gokra, sliced
• 5big red chillies, stems removed
• 2bird’s eye chillies, stems removed
• 1tomato, chopped
• 5shallots, peeled and sliced
• 2 clovesgarlic, peeled
• 3lime leaves
• 1 stalklemongrass, sliced and bruised
• 2lime wedges
• 45 ml (3 tbsp)cooking oil
• to tastesalt

Instructions

1. 1

   Blend the chillies

   Blend the chillies and garlic into a fine paste.

2. 2

   Heat the oil

   Heat the cooking oil in a wok over a high heat.

3. 3

   Soften the shallots

   Add the shallots and sauté for around 3 minutes, until softened.

4. 4

   Cook the chilli paste

   Add the blended chilli paste and sauté for around 3 minutes, until its liquid has evaporated.

5. 5

   Add tomato and lemongrass

   Add the lemongrass and tomato. Sauté for around 7 minutes, until the tomatoes are well cooked and the sauce has turned a deep orange.

6. 6

   Season the sauce

   Add salt and the lime leaves, then mix well.

7. 7

   Fry the okra

   Turn the heat up to high and fry for about 5 minutes, or until the okra’s slime disappears.

8. 8

   Serve immediately

   Serve the dish straight away with the lime wedges.

What is okra balado?

Balado is a style of spicy sambal associated with the Padang region of Sumatra, where chilli-based sauces are used to coat or accompany other ingredients. This version brings that punchy sauce together with okra for a quick stir-fry.

The contrast is what makes it work: soft, savoury tomato and chilli cling to the okra, while lime brings a sharp finish. The recipe keeps the ingredient list simple and lets the sambal provide most of the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 5g protein, 31g carbs, 20g fat.

The okra, tomato and chillies contribute most of the carbohydrates, while the cooking oil supplies most of the fat. There is little protein in the listed ingredients, so serve a portion with tofu or tempeh and rice to make the plate more substantial.

Building the sambal

Chilli paste: blending the chillies with garlic makes a cohesive base that can cook down evenly. The larger red chillies bring the main body of flavour, while the bird’s eye chillies add extra heat.

Shallots: sauté them until softened before adding the paste. This gives them time to mellow and helps form a savoury foundation for the sauce.

Cooking the sauce

Evaporation: let the chilli paste cook until its liquid has gone, as directed, before adding the tomato. This keeps the sauce from staying watery.

Tomato: cook it until thoroughly soft and the mixture turns deep orange. That visual cue indicates the tomato has melded into the chilli base.

Keeping okra pleasant

Cut okra: sliced okra can release a slippery texture as it cooks, so prepare it just before using if convenient. The recipe’s final high-heat fry is intended to cook it until that slime disappears.

High heat: once the okra goes in, keep the wok hot and fry for about 5 minutes. Watch the texture as it cooks, since the stated time is a guide and the okra should not be left to soften excessively.

Lemongrass and lime leaves

Lemongrass: slicing and bruising the stalk helps release its fragrant flavour into the sauce. It adds a citrusy aroma without making the dish taste like lime juice.

Lime leaves: add them with the salt, as the method specifies, to bring a fresh, aromatic note. Serve with the lime wedges so each person can add a little more sharpness at the table.

Serving the dish

Serve the okra balado immediately, while the sauce is hot and the okra still has some bite. Steamed rice is a natural accompaniment and helps balance the chilli-rich sauce.

For a fuller meal, serve it alongside another Indonesian-inspired dish or a simple source of plant protein. Keep the lime wedges close by for a bright finish.

Recipe notes & tips

• Taste a small piece of chilli before blending if you are unsure how hot the batch will be.
• Have the ingredients sliced and ready before heating the wok, as the cooking stages move quickly.
• Cook the chilli paste until its liquid has evaporated before adding the tomato.
• Keep the heat high for the final okra fry and check for the slime to disappear.
• Serve with lime wedges so the acidity can be adjusted at the table.

Variations

• Milder sambal: use fewer bird’s eye chillies for less heat.
• More citrus: squeeze extra lime over the finished dish just before serving.
• Add tofu: fry cubes separately and fold them through when the okra is ready.
• Add tempeh: fry sliced tempeh until golden and serve it alongside the balado.
• Rice bowl: spoon the okra and sauce over steamed rice for a more filling meal.

Common mistakes to avoid

• Watery chilli paste: keep sautéing until its liquid evaporates before adding the tomato.
• Undercooked tomato: cook until it is well softened and the sauce has turned deep orange.
• Low heat at the end: raise the wok to high for the final fry so the okra cooks as directed.
• Overcooked okra: check it as it fries and stop once the slime disappears.
• Skipping the lime: serve the wedges alongside so the finished dish can be brightened to taste.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a wok or frying pan until piping hot; the okra may be softer after storage.

Frequently asked questions