 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
4 tablespoons peanut oil |
1 pint fresh okra, rinsed, top and bottom trimmed away, and sliced into 1/4/ |
Directions:
1. Heat the oil over medium heat in a cast iron skillet and drop in the sliced okra. It will sputter and sizzle and spit; this is because of the moisture in the okra. If you have a splatter screen or shield, I suggest using it to cover the dish while the okra fries. If not, be prepared to clean your stovetop well after this exercise.
2. Cook, stirring now and again, until much of the okra has crisped and browned, and is emitting a wonderful, nutty aroma.
3. Remove the okra from the oil, and drain on paper towels.
4. While the okra is cooking, grind the ingredients of the spice mixture to a fine paste.
5. Put the onions in the oil, and cook, stirring until they turn golden brown. Add sliced chile, and continually stirring, cook until the onions are deep dark reddish brown.
6. Add spice paste, and cook, stirring until it is fragrantâ??about one minute. Add okra back to pan, and cook, stirring for another minute.
7. Add tomatoes and water, and stir to combine. Turn heat down to low and cook, stirring now and then, until most of the water has evaporated, leaving behind a thick, yellowish curry of melted tomatoes and browned okra and onions.
8. Sprinkle with dalia powder or garam masala and mix in roughly chopped cilantro. Serve immediately with rice, raita and whatever other dishes you like.
|
|