It's possible to divide all people into those who love okra and those who hate it, but the second group would convert if they could just taste the okra dish I made tonight. Gumbo is good and deep-fried okra is a wonderful treat as long as you don't mind all that fat, and for winter I have a terrific recipe involving barley and bacon and frozen okra--pure comfort food. But the okra recipe that can make a believer out of anyone--the recipe I think about in the spring when we plant okra and all summer as we weed and wait to harvest those first tender pods--is an okra and tomato dish sparkling with Indian spices. It's based on a recipe from New Indian Home Cooking by Madhu Gadia, with a few twists of my own.
Okra with Tomatoes
1 or 2 pounds fresh tender okra
4 tsp vegetable oil or olive oil
1/2 tsp cumin seeds
1 medium onion, thinly sliced
1 green chili pepper, chopped
2 large ripe tomatoes, peeled, seeded, and chopped
1/2 tsp turmeric
1 tsp salt
1 tablespoon ground coriander
1/2 tsp cayenne pepper
2 tsp fennel seeds, coarsely ground
Wash the okra and pat dry. Remove stem ends. Slice each okra longways. Set aside.
Heat oil in large heavy skillet or stockpot. Add cumin seeds and fry until golden brown, a few seconds. Add onion and chili pepper and fry until soft. Add remaining ingredients and stir until vegetables are coated with seasoning. Cover tightly, reduce heat, and simmer until okra is tender, about 10 minutes, stirring occasionally.
I served this tonight alongside rice, a lovely sunshiny spicy yellow dal, and chicken, but it sits well alongside potatoes or pasta or fish. The flavors make my lips sing and my tastebuds do their happy dance.
I'd like to teach the world to sing that song and do that dance. Okra-haters of the world, dig in! It's time to come into the light.
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