Okra Curry
From OSR
This is my favorite way to cook okra. There are no tomatoes, which I don't like to eat with okra, and the okra takes on the flavor of fried okra, without being fried. It is delicious served with rice.
To keep the okra from becoming slimy you must follow the cooking technique exactly -- five minutes covered, then 15 minutes uncovered -- and only stir the two times. When done the okra will be browned on the bottom and cooked through with no slime.
From the website Mahanandi. If you want to add meat to this recipe, chorizo or ground lamb or pork go well. Brown the meat in the pan first, and remove it before doing the tadka. Add it back when you add the okra.
Ingredients
- 20 to 25 fresh okra, sliced
- 1 onion - finely chopped
- chopped jalepeno or other peppers, as much as you like
- 1 tbs of shredded coconut (optional)
- Turmeric and salt to your taste
- Tadka
- The tadka should consist of about 1 teaspoon of any (and as many) of the following that you like: cumin, mustard seed, chopped garlic, curry leaves, white poppy seed.
Directions
You really must use fresh (not frozen) okra for this recipe. The smaller the okra, the more tender it will be.
To prepare the okra, rinse them and rub them dry with a clean towel, and slice.
Saute the tadka ingredients in oil, then brown the onions.
Add the okra, turmeric, salt and chilies and coconut (if using). Mix quickly, then leave to cook covered for 5 minues.
After 5 minutes, uncover and cook on low for 15 minutes without stirring.