I’ve liked okra for a long time, but have never made it before.
When I was in second or third grade, we had to bring in a regional American dish. I asked my mom to make okra, which I believe was cooked in a tomato sauce. I loved it.
The other day, my co-worked showed up with an Indian spiced okra. I hoped she would share the recipe with me, which she was kind enough to do.
Here is the first of what I hope will be the first of many entries that feature some delightful Indian flavors. Thanks, Reshma!
recipe courtesy of Reshma Iyer
Indian Spiced Okra
as featured on The Fruit Guys website.
- 1 bunch Okra cut into small rounds
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Chili powder/paprika
- ¼ teaspoon Cumin powder
- ¼ teaspoon Coriander powder
- ¼ teaspoon Cumin seeds
- 1 teaspoon Olive Oil
- Salt to taste
- On a slightly warmed up pan, add oil.
- Once the oil gets nice and hot, add the cumin, cooking until the cumin gets darkish brown and you can smell the aroma.
- Add the turmeric, chili, cumin seeds and coriander powder in quick succession. Note: You have to literally cook these spices for 2-3 seconds, you will notice it getting smokey.
- Add the Okra and stir around, reduce the flame to low-medium.
- Add about 5 tbs of water or to your discretion – basically there should be just enough to cook the Okra and not more than needed or it does turn sticky and pasty.
- Add the salt and cover and cook for about 5-7 mins. Keep checking. If the water does not seem to reduce, remove the lid.
- Once you are able to break a piece with the spoon or your finger, its done.
Cook’s Notes: 1 bunch of okra should fit into your hand when held up vertically. Wash okra before cutting or they will get pasty.