This recipe appears in:This Week in Recipes
"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.
- 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
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.
Add the okra, still well, and cook for 15 minutes. Add the tomato and lemon juice, stir well, and cook for 5 minutes.
Sprinkle with the cilantro, season to taste with salt, and serve.