Okra Curry
- Cuisine: Indian
- Course: Main Course
- Features: Fast, Healthy, Meatless
Summary:
When sauteed with coriander, cumin and turmeric, okra's slightly sweet, nutty flavor stands out, and its texture contrasts nicely with the curry's onions and tomato.
4 servings
Ingredients:
- 3 tablespoons vegetable oil
- 2 medium onions, cut into 1/2-inch dice
- 4 green (cayenne) chili peppers, stemmed and chopped
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 tablespoon garam masala*
- 1/4 teaspoon salt, or to taste
- 1 pound okra, cut into 1-inch pieces, ends trimmed
- 1 large tomato, seeded and diced (unpeeled)
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 tablespoon finely chopped cilantro, for garnish (optional)
Directions:
In a large skillet over medium-high heat, heat the oil until it thins out across the pan, then reduce the heat to medium. Add the onions, chili peppers, turmeric, cumin, garam masala and salt. Cook the onions until they are soft, about 6 to 8 minutes. Add the okra and cook, stirring occasionally, for 10 to 15 minutes. Add the tomato and lemon juice and combine well, simmering for an additional 3 to 5 minutes. Sprinkle with chopped cilantro, if desired. Serve warm. May cover and refrigerate for up to 2 days.
Garam Masala:*Note: Garam masala is a mixture of dry-roasted spices, usually including black pepper, cinnamon, cloves, mace, nutmeg, coriander, cumin, cardamom, fennel and dried chilies.
Recipe Source:
This recipe is adapted from a collection of Indian recipes at http://www.uwajimaya.com/recipes/recipes.asp.
E-mail the Food Section with recipe questions.
