Published by Robert Rose
If cooked correctly, okra is a tasty vegetable, much loved by Indians. The trick to removing the sliminess is simply to sauté them, stirring gently. This simple recipe is both tasty and healthy. Always look for young tender okra, as the bigger pods are tough.
Kokum is the thick black skin of a sour tropical plum-like fruit, used to add an element of tartness. If not using kokum, add additional 1 tsp (5 mL) mango powder.
Serves6 to 8
Total Timeunder 1 hour
OccasionBuffet, Casual Dinner Party
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturegarlicky, hot & spicy, savory
Type of Dishvegetable
- 2 lbs (1 kg) okra
- 3 tbsp (45 mL) oil
- 16 cloves garlic, sliced and crushed
- ¼ tsp (1 mL) asafetida (hing)
- 2 cups (500 mL) chopped onions
- 4 2-inch (5 cm) long green chiles, preferably serranos, halved lengthwise
- 18 kokum, optional (see Notes)
- 1 tsp (5 mL) salt or to taste
- 1 tsp (5 mL) mango powder (amchur)
Rinse okra and pat dry. Cut into ½-inch (1 cm) pieces. Set aside.
In a skillet, heat oil over medium heat. Add garlic and asafetida and sauté until garlic is golden, about 2 minutes.
Add onions and sauté until golden, 7 to 8 minutes.
Add chiles and sauté for 2 minutes. Add kokum, if using, and sauté for 1 minute.
Add okra and mix well. Sauté, stirring frequently, until there is no more sliminess, 10 to 15 minutes. Adjust heat to prevent burning but maintain a gentle sizzle at all times. If okra is not completely cooked, add 1 tbsp (15 mL) water. Reduce heat to low. Cover and cook until tender. Shake pan periodically to prevent burning.
Remove from heat, sprinkle with salt and mix. Sprinkle mango powder over top. Serve as a side dish.
2007 Suneeta Vaswani