Thursday, November 7, 2013

Spicy Curried Okra (Throwback Thursday)


2011 Photo
On 8/2011 I wrote:  I have been waiting to make this Curried Okra for some time now.  But every time I went to the grocery store the fresh okra didn't look it's best.  The other day I came by a good bunch so I quickly bought some. Most people (if they don't already love okra) are turned off by how okra can be "slimy".  I will teach you an easy way to avoid this from happening and maybe even convert some non-okra fans in the process.

1lb of fresh tender okra (see note)
1 bell pepper sliced
1 medium onion sliced
handful of curry leaves
1-2 cloves of garlic
1 (1inch piece) of cinnamon stick
1/2 tsp of cumin seed
1 tsp of mustard seed
1 tsp of crushed red chili (or to taste)
1/4 tsp of ground turmeric
1 tsp of curry powder
salt to taste
splash of lime juice (optional)

Note:  The trick to keeping okra from getting slimy is keeping it completely dry when cutting it.  I washed the okra well the day before I needed to use it and allowed it to completely air dry.

Heat 1Tbs of canola oil in a large skillet on medium-high heat.  Once heated, add your cumin seeds, mustard seeds, curry leaves and cinnamon stick. Fry until fragrant (about 30-45 seconds).

Next add your onions, peppers, garlic, some salt and saute for another 1-2 minutes.

Add your okra next and saute for 7-8 minutes.  Cook until the okra is almost cooked to your desired tenderness.  Stir occasionally, but avoid stirring too vigorously so the okra does not get slimy.

Finally add the dry spices and fry for another 2 minutes.  Taste for salt and seasoning.  I added a splash of lime juice (about 1 tsp) to give a little fresh finish.  The dish is done now and can be enjoyed.

Serves 3-4 people as part of a rice and curry meal.   Enjoy

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