作法
- 切除秋葵頭尾。切2公分段。關鍵：秋葵與刀都必須完全乾燥。任何水分都會觸發毀掉這道菜的黏液。
- 寬鍋以中大火加熱一半油。秋葵分兩批每批炒8分鐘——前3分鐘不動，再偶爾翻動。每塊應收縮、邊緣上色、變光亮。撈出。
- 加入剩餘油。爆香孜然籽，再下洋蔥。煮7分鐘至邊緣金棕——旁遮普廚師目標比咖哩用的略深，因為這是乾炒。
- 加入薑、蒜與辣椒；炒60秒。加入番茄、薑黃粉、喀什米爾辣椒粉與芫荽粉。煮5分鐘，邊煮邊攪，至番茄完全化開、油浮出。
- 把炸過的秋葵放回鍋中。加鹽輕輕翻拌——大力攪拌會弄碎秋葵。蓋上小火煮4分鐘讓味道融合。
- 掀蓋，撒芒果粉與印度綜合香料粉。攪拌一下，離火。靜置兩分鐘上桌。最終應乾、秋葵邊緣略脆、番茄洋蔥醬料附著每塊。配熱印度薄餅享用。
Common questions
Can 印度香炒秋葵 be made ahead?
印度香炒秋葵 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 印度香炒秋葵 spicy?
印度香炒秋葵 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 印度香炒秋葵 vegetarian or gluten-free?
印度香炒秋葵 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 印度香炒秋葵 to make at home?
印度香炒秋葵 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 印度香炒秋葵 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
秋葵以黏液聞名——核心技術問題是廚師能否抑制黏液。方法：切前完全乾燥、大火不動翻炒、加芒果粉或檸檬（酸阻止黏液）、絕不加水。旁遮普版乾燥洋蔥番茄重；孟加拉秋葵用panch phoron且較濕；安德拉秋葵pulusu加羅望子變成燉物。每地都聲稱自己的版本才是正統。
