There’s only one way in our place to make okra & that’s the Food & Wine okra salad way. Our taste buds are so inured to that recipe that they threatened to strike in protest. We heard their protest & decided it was time for a change. Our pursuit for new & exciting ways to cook okra brought us to this recipe from Food in the Main. Like all of Shyamala’s recipes, it’s so simple yet different, with nary a need for modifications, that we couldn’t help but cook it.
What We Used:Sliced okra – 1 lb Mustard seeds – 2 tbsps Ginger Paste – 2 tsps Dried Red Chillies – 2 Slit Green Chillies – 4
Bay Leaf – 1Oil – 2 tsps Garam Masala – 1/2 tsp Turmeric Powder – 1/2 tsp Salt to taste Water as required Pan
How We Did It:
Soak the mustard seeds in water for 15 minutes.
- Grind the mustard seeds with ginger to a smooth paste.
- Mix the paste with 1/4 cup of water and 1/4 tsp of turmeric powder and reserve.
- Heat oil in the pan; add the bay leaf, dried red chillies, garam masala powder and the remaining turmeric powder.
- When the chillies start to change colour and/or splutter, add the sliced okra and stir well. Cover & let cook for 10 minutes or till the okra is cooked halfway through.
- To the okra, add the reserved paste, the slit green chillies, salt and stir.
- If the gravy is too dry, add water and mix well. Cover and let okra cook.
This okra tastes exactly as the name suggests – mustardy. We are not particular fans of mustardy anything, but this recipe really blew our minds because it was that unique and charged with taste! Try it, we are sure you’ll love it!