Okra In Buttermilk With Black Mustard And Fresh Cu... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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David Rosengarten Entertains: Fabulous Parties for Food Lovers by David Rosengarten Ingredients:
1/2 cup vegetable oil, divided |
1/2 cup indian mustard oil, divided |
3 tbs black mustard seeds, divided |
40 fresh curry leaves, divided |
3 tbs ground tumeric, divided |
2 tsp grated ginger, divided |
6 to 8 small dried red chiles, coarsely chopped, or 1 tsp crushed red pepper, divided |
4 pounds fresh okra, trimmed, and cut into 1/2-inch pieces (frozen okra works well, too), divided |
8 cups buttermilk, divided |
kosher salt |
1 cup whole milk yogurt, divided |
Directions:
1. Pour 1/4 cup vegetable oil and 1/4 cup mustard oil into each of two large skillets. Place the skillets over medium heat, and divide the mustard seeds, between them. When the mustard seeds begin to pop, divide the curry leaves, tumeric, ginger, and chiles between the two skillets, stirring to combine. Cook 30 seconds more.
2. Increase the heat to medium-high, and divide the okra between the skillets. Stir well for 1 or 2 minutes to coat the okra with the spices.
3. Reduce the heat to medium-low. Divide the buttermilk between the skillets; bring to a gentle simmer. Stir about 1 tbs of salt into each skillet, and continue to simmer until slightly thickened, 2 to 3 minutes. Reduce the heat to low; stir half of the yogurt into each skillet and heat until just warmed through. Remove the heat, salt to taste, and serve.
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