Spicy Indian Okra
serves 2-4
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1 1/2 tablespoons vegetable oil
1 medium onion, diced
3 serrano chiles, finely chopped
2 cloves garlic, thinly sliced
1/2 teaspoon ground tumeric
1 teaspoon ground cumin
1/4 teaspoon ground mustard
salt and pepper
1 pound okra, stemmed and chopped into 1/2-inch pieces
2 large tomatoes, seeded and diced
1/4 cup chopped fresh cilantro
prep: 10 minutes
total: 35 minutes
large sauté pan
1. Prep all the ingredients. Heat the vegetable oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the onion and serrano and cook, stirring often, until the onions are soft and starting to brown, 6-8 minutes.
2. Stir in the garlic, spices and a sprinkling of salt and pepper. Cook, stirring constantly, for a minute or so, then add the okra and cook for 5 minutes.
3. Add the tomatoes and simmer until the okra is tender, about 5 minutes more. Take the pan off the heat and stir in the cilantro leaves.
2. Stir in the garlic, spices and a sprinkling of salt and pepper. Cook, stirring constantly, for a minute or so, then add the okra and cook for 5 minutes.
3. Add the tomatoes and simmer until the okra is tender, about 5 minutes more. Take the pan off the heat and stir in the cilantro leaves.
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