Loraine DiPietro sent us an okra recipe she likes. This is what she says about it:
Here's a recipe for okra that shareholders should know about. ... It's easy and wonderfully delicious. Folks who are hesitant to try okra, or who are turned off by its mucilaginous texture will be converts.
Sweet and Sour Okra (Kutchhi Bhindi)
From Madhur Jaffrey’s Indian Cooking revised 1994.
400 g (14 oz) fresh, tender okra
7 medium-sized cloves garlic, peeled
1 dried, hot red chili (use half if you want it very mild)
7 Tbsp water
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
4 Tbsp vegetable oil
1 tsp cumin seeds
About 1 tsp salt
1 tsp sugar
About 4 tsp lemon juice
Rinse off the fresh okra and pat it dry. Trim the pods by cutting off the two ends. The top end is usually trimmed with a paring knife to leave a cone-shaped head. A tiny piece of the bottom is just snipped off. Cut the okra into 2 cm (3/4 inch) lengths.
Put the garlic and chili into the container of an electric blender with 3 Tbsp water. Blend until you have a smooth paste.
Empty the paste into a small bowl. Add the ground cumin, coriander, and turmeric. Mix.
Put the oil in a 9 inch frying pan or sauté pan and set over medium heat. When hot, put in the cumin seeds. As soon as the cumin seeds begin to sizzle—this happens within a few seconds—turn the heat down a bit and pour in the spice mixture. Stir and fry for about a minute. Now put in the okra, salt, sugar, lemon juice and 3 Tbsp water. Stir to mix and bring to a gentle simmer. Cover tightly and cook on low heat for about 10 minutes or until the okra is tender. If your okra takes longer to cook, you might need to add just a little more water.
Serves 4 to 6
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