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Prep Time: 14 Minutes Cook Time: 11 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe by Soban Singh Bedla and Peggy Markel. From Simply Indian: Recipes from Royal Rajasthan, F&W Magazine Published February 2009. Peggy Markel saw okra (which in India is known as ladyfingers) at markets all over Rajasthan. To add complexity to a simple stewed okra-and-tomato dish, Soban Singh Bedla showed Markel how to cook whole cumin seeds, turmeric and chile powder in oil before adding the vegetables, which brings out the spices’ depth of flavor.;) Ingredients:
2 tablespoons vegetable oil |
2 garlic cloves, minced |
1 small red onion, thinly sliced |
1 teaspoon pure chile powder, such as ancho |
1 pinch cayenne pepper |
1 teaspoon cumin seed |
1 teaspoon turmeric |
1 lb okra, stemmed and sliced 1/2 inch thick |
2 medium tomatoes, coarsely chopped |
1/2 cup water |
salt |
Directions:
1. In a medium skillet, heat the vegetable oil; add the minced garlic and sliced red onion and cook over moderate heat, stirring occasionally, until fragrant, about 3 minutes.
2. Add the chile powder, cayenne pepper, cumin seeds and turmeric and cook, stirring constantly, until fragrant, about 2 minutes.
3. Add the okra and cook for 2 minutes, tossing.
4. Add the tomatoes and cook over high heat until they release their juices, about 1 minute.
5. Add the water, cover and cook, stirring occasionally, until the okra is just tender, about 5 minutes.
6. Season with salt and serve with basmati rice.
7. *MAKE AHEAD:.
8. The stewed okra and tomatoes can be covered and refrigerated overnight. Reheat gently before serving.
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