Indian okra dish - delish!
The trick to cooking okra is to stir it as little as possible (too much stirring will cause the okra to break and turn starch) and when you do so, to lift the pieces with a spatula and gently turn them over, almost like folding beaten egg whites into cake batter.
- 2 lbs young okra (I actually only had 1 lb, so I used 1 lb of string beans as well)
- 3 T plus 1 tsp veg oil
- 1 small onion, cut in half lengthwise and thinly sliced
- 1 T grd coriander
- 1 tsp grd cumin
- 1 tsp mango powder
- Â½ tsp turmeric
- 1 tsp salt
- 20-25 baby pear tomatoes or colorful cherry tomatoes
- Â½ C loosely packed finely chopped cilantro, soft stems included
- Wash and wipe dry each okra. Cut off stems and slice into Â½-in pieces. Discard tips if too brown.
- Heat 3 T oil in large nonstick skillet over mod-high heat and cook okra, stirring occasionally, until it starts to turn golden 5-7 mins.
- Stir in onion and continue to cook, stirring occasionally until onion turns brown, 5-7 mins.
- Add spices and salt, reduce heat to low, cook until okra turns brown and crisp, 5-7 mins.
- Transfer to serving dish and keep warm.
- Heat remaining oil in same skillet over medium heat then cook tomatoes until lightly glazed with spices remaining in pan, 3-4 mins.
- Shake skillet a few times to stir. Top the tomatoes with chopped cilantro and transfer them to okra dish.
- Serve hot as a side dish.
|Amount Per Serving||%DV|
|Serving Size 109g|
|Recipe makes 8 servings|
|Calories from Fat 18||35%|
|Total Fat 2.0g||3%|
|Saturated Fat 0.18g||1%|
|Trans Fat 0.05g|
|Total Carbs 7.76g||2%|
|Dietary Fiber 3.3g||11%|