As we all know by now, I have okra coming out of my ears. I’ve enjoyed experimenting, but I can see that the summer of 2012 might be on its way to being the Summer of Too Much Okra. I’d rather not go down the path that led me to get sick of summer squash, so I’m trying to tread lightly.
With that in mind, bhindi masala was a delightful change of pace, and just what I needed to get over the okra hump, so to speak. I came upon the idea via a blog post on how to reduce okra’s sliminess, since that’s really my hang-up, and man was it good stuff!
Nora and I finished the leftovers for lunch today, and it was even tastier after the flavors had had more of a chance to meld.
I served it with a little saffron basmati rice and frozen naan — presto! Next time I’d make a dal to go with it, I think, since the meal was a bit lacking for protein. It was in no way lacking in taste, though! I’ll definitely be making this one again.
Adapted from this recipe found on Food.com
2 Tbs + 1/4 cup canola oil, divided
1 Tbs cumin seeds
1 tsp mustard seeds
pinch red pepper flakes
2 medium onions, chopped
1-2 sweet peppers (depending on size), chopped
1/2 lb okra, trimmed and sliced into rounds
1 Tbs coriander seeds, ground
1/4 teaspoon chili powder
1/2 tsp ground turmeric
1 tsp curry powder
2 medium tomatoes, chopped
1 tsp salt
juice of 1/2 lemon
Heat 2 Tbs oil over medium-high heat in a large sauté pan with a lid. Add the cumin and mustard seeds and allow them to sputter for 30 seconds, then add in the onion and sweet peppers. Sauté, stirring occasionally, over medium heat until soft and golden brown. Remove the onion mixture from the pan and set aside on a plate.
Heat the remaining 1/4 cup of oil over medium-high heat in the same pan. Add the okra and stir for a few minutes until lightly browned. Remove to a paper towel-lined plate to drain.
Lower the heat to medium and add the onion mixture back to the pan, along with the drained okra. Stir to combine and allow to cook for a minute, and then add the coriander, chili powder, turmeric, and curry powder. Mix well and allow to cook for 5 minutes, stirring occasionally.
Add the tomatoes, stir to combine, and then cover the pan. Allow the curry to cook until the flavors are blended and the tomatoes are soft, about 10 minutes.
Remove the lid and stir in the salt and lemon juice. Cook for a further 2 minutes, and adjust seasonings as necessary. Serve warm with rice and/or naan.