Dinner Tonight: Okra Curry
"Okra needs to be treated with a little love."
I wasn't quite sure what to think when my wife returned from the farmers' market with a massive bag full of okra. It's not that I don't like okra—I have an instilled love of pickled okra and have tasted some Cajun and Creole meals that use it wisely. It was just a lot of okra, which meant the traditional accessory would have to become the main attraction. Okra in every bite! Using this recipe I found in the Washington Post, I decided to see what an Indian-inspired meal would do.
I realize that some people just don't like okra—that's fine. If cooked improperly, the innards unleash a sticky goo. To avoid this, okra needs to be treated with a little love. When cooked over moderate heat, it becomes tender and succulent. The Indian spices give it a nice kick, and the result is a simple, light dinner. While it's not the best Indian dish I've made recently, it's a tasty meal when paired with some rice. If you're tired of the traditional Southern okra recipe, this might be a decent change.
Okra Curry
- serves 2 -
Adapted from The Washington Post.
Ingredients
1 1/2 tablespoons Canola oil
1 medium onion, chopped
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground turmeric
1/4 teaspoon ground cumin
3/4 teaspoon garam masala
1/2 pound okra, end removed, chopped
1 large tomato, seed and chopped
1 tablespoon lemon juice
1/2 tablespoon cilantro, chopped
Salt
Procedure
1. Pour the oil into a large skillet set over medium-high heat. Toss in the onion, cayenne, turmeric, cumin, garam masala, a pinch of salt, and then reduce heat to medium. Cook for about 6 to 8 minutes, or until the onions are tender.
2. Add the okra, still well, and cook for 15 minutes. Add the tomato and lemon juice, stir well, and cook for 5 minutes.
3. Sprinkle with the cilantro, season to taste with salt, and serve.
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9 Comments:
This looks fantastic; I too have almost only eaten okra as a side. Great job.
Kwagstaff at 5:20PM on 09/30/09
i'm going to sound like my mother here, but part of the issue i have with okra is the variety (i'm not going to use the word "quality") of okra we have here. i never liked it growing up here (indian style or not), but enjoyed it much more abroad. I've found that, at least in india, italy, and france, the okra is less sticky/mushy when cooked, and has a deeper flavor that isn't too strong.
ace1025 at 5:49PM on 09/30/09
ace1025: This is fascinating. I'm only familiar with the large, plump green variety. Were the okra available in India the same color and size?
Nick Kindelsperger at 5:58PM on 09/30/09
I'm not fond of well-cooked okra. I've mostly had the large kind which requires long cooking and usually ends up pretty gooey and goopy and has an old musty sock-like flavor.
But I've found I like the little finger-sized okras. I had some barely blanched as a part of a crudite plate with an interesting cheese-based sauce recently and it was delicious. Crunchy and fresh.
I also enjoy okra in tempura. Very simple and brief cooking methods work best for me, I suppose.
fuuchan at 6:40PM on 09/30/09
I like okra period; I think its a totally underrated veg, but I'm a Southern girl at heart so honestly I have to say I love it best fried!
jlew911 at 12:59AM on 10/01/09
No way! I made okra, lotus curry for dinner! I love it as well. Great source of fiber and I feel so healthy after eating it.
gargupie at 8:46AM on 10/01/09
I've never cooked okra or had it except in the Campbell's Chicken Gumbo as a child, but I'm a fan of the Sweet Potato Queens and a description in one of the books about how you can stick the gluey trimmed ends onto your face and they'll stay there all day, and how it's good to go about your business in town just for the looks you'll get.
Anneesha at 12:58PM on 10/01/09
This sounds lovely and simple for a weeknight dinner. Here's my tip for avoiding mushy okra: wash the okra then let it sit out in a colander to air dry. before cutting, wipe each piece of okra with a paper towel to remove any leftover moisture. it's cumbersome but worth it.
here's a recipe for indian stuffed okra that i made awhile back. i went through the whole washing/drying process and avoided mushy okra!
nithya at hungrydesi at 1:09PM on 10/01/09
nithya is correct - the key is to avoid having any water at all left on the okra after washing it. And it's very difficult to dry. Dry it completely!
Once dry, and sauteed Indian style, you will have no problem with glueyness or ooze - it's a totally different thing from the okra many Americans have encountered growing up - texturally delicate, with rich, meaty flavor.
patrickamory at 11:06PM on 10/21/09