August 23, 2009

Indian-Spiced Okra

An Indian-style spice mixture is my favorite way to dress up fresh okra. Keeping the okra pods whole prevents them from becoming overly mucilaginous.
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 small onion, thinly sliced (about 1/4 cup)
1 clove garlic, chopped
1/2 tsp ground cinnamon
1/4 tsp chili powder
1/4 tsp ground turmeric
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp fennel seeds, lightly crushed with mortar and pestle
1 pound okra, stems removed (slice right at the base of the stem, avoid cutting into the pod)
1 Tbsp lemon juice
sea salt 
freshly ground black pepper
  • Heat oil and butter in a saute pan over medium heat.
  • Saute onion with a pinch of salt until it starts to soften, about 5 minutes. Add garlic and saute for another minute, stirring.
  • Add spices and stir for 1 minute. Add okra and a pinch of salt, and stir to coat evenly with the spices. 
  • Add 1/3 cup water to the pan, stir, and cover. Cook for 8-10 minutes, or until okra is tender. Add a little more water if the pan gets too dry.
  • Remove from heat and stir in lemon juice. Season to taste with salt and pepper.
  • Great as a side dish or as a main course over brown basmati rice.

No comments:

Post a Comment