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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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kurdish/Persian Ingredients:
1/2 lb fresh okra |
6 tablespoons canola oil |
1 cup plain yogurt |
salt |
1/2 teaspoon sugar |
1/8 teaspoon cayenne |
1/8 teaspoon ground turmeric |
1/2 teaspoon mustard seeds |
chopped cilantro |
Directions:
1. Wash okra and towel dry each one thoroughly. Slice into 1/4-inch-thick rounds.
2. Heat 5 tablespoons of the oil in a large skillet over medium heat. When very hot, add okra, toss and let sizzle. Toss occasionally. The okra will slowly turn crisp and brown. Once all the okra is well browned, remove to a paper towel-lined platter with a slotted spoon and set aside until ready to serve.
3. In a serving bowl, whisk yogurt with the salt and sugar. Place cayenne and turmeric in a small pile on yogurt, but do not mix in yet. Heat remaining 1 tablespoon oil in a small skillet over high heat. When oil begins to smoke, add mustard seeds, covering pan with a lid. When mustard seeds stop sputtering, pour hot oil directly over cayenne and turmeric. This ensures the spices have a cooked flavor, without getting burnt.
4. Stir the okra into the yogurt, scatter chopped cilantro on top, if using, and serve immediately.
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