Okra Curry

(45 minutes, serves 6)

For those afraid of okra, I promise you that this will not be slimy at all. A tender vegetable dish, with a nice toothsome chew to it.

1 lb. okra, washed and dried
1/2 t. turmeric
1/2 t. salt
vegetable oil for frying
2 T ghee or oil
1 onion, sliced thin
3 cloves garlic, chopped
1/2 t. black mustard seed
1/2 t. cumin seed
1/2 t. fenugreek seed
3-4 dried red chili pods, crumbled
1/2 t. Sri Lankan roasted curry powder
1/2 can coconut milk

1. Slice okra on the diagonal, and mix with turmeric and salt.

2. Heat oil and in a small frying pan, deep-fry okra in batches, removing to drain on paper towels. (At this point, okra may be served as is, for a yummy snack.)

 

3. In a small saucepan, heat ghee / oil and sauté onion, garlic, mustard, cumin, fenugreek, and chili pods until onions is soft and golden.

4. Add curry powder and coconut milk; simmer for a few minutes, stirring, until well blended.

5. Add okra to the pot and stir for a few minutes more on low, until well-blended. Serve hot with rice.

NOTE: This recipe is a little fussy, because it’s designed to make sure the okra is quite dry before cooking — alternatively, you could skip step #2, and add the okra at the end of step #3, before adding curry powder and coconut milk. That would involve just one pan, so easier and faster — about thirty minutes total.

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