When folks consider okra, they usually consider slime and goo, however I’m right here to let you know that, with the appropriate approach, the tender inexperienced pod may change into your new favourite vegetable.
Rising up in Pakistan, okra was all the time golden and crisp but in addition tender, robed in a saucy masala of juicy tomatoes and velvety onions. I nonetheless make it this fashion in my New York kitchen each time I return from the farmers market with a bag of okra. Following my mother’s recipe, I begin with a base of garlic, ginger, chile powder, and turmeric. Then I add the onions and fried okra and simmer every thing to meld the flavors.
Sadly, I can’t all the time discover okra at my native farmers market, however a bag of the frozen stuff from the Indian grocery store works nice in a pinch. It comes stemmed and sliced, which saves me time within the kitchen; I simply cook dinner it somewhat longer and don’t deep-fry it (the additional water makes it splatter).
When shopping for recent okra, search for medium pods which might be vibrant inexperienced, dry, unblemished, and not than your index finger: The larger, the harder is the rule I’m going by. Okra is surprisingly cheap and can hold for about 4 days, refrigerated in a paper towel-lined produce bag. You should use any additional okra on this Caribbean-Model Sautéed Okra recipe, which is a private favourite.
To wash okra, give the pods a rinse, then unfold them on a kitchen towel. (They take in water, so it’s necessary that they be as dry as doable to make sure correct crisping.) With some fast prep, this stir-fry comes collectively very quickly. I encourage you to sop it up with roti (flatbread), like chapatis or parathas, or to ladle it over basmati rice.
- ¾ cup vegetable oil
- 1 lb. okra, stemmed and reduce into 1-in. lengths (5 cups)
- 3 garlic cloves, coarsely chopped
- 1 giant white onion, thinly sliced
- 1 Tbsp. ginger paste
- 1 tsp. Indian crimson chile powder, or cayenne pepper
- 1 tsp. garlic paste
- 1 tsp. floor turmeric
- 1 tsp. kosher salt, plus extra
- 2 medium plum tomatoes, reduce into wedges
- Steamed basmati rice or roti, for serving
Directions
- To a big, broad pot over medium-high warmth, add the oil. When it’s shimmering and begins to smoke, add the okra and fry, stirring constantly, till softened and browned, 10–quarter-hour. Utilizing a slotted spoon, switch to a plate. To the empty pot, add the garlic and onions and cook dinner, stirring regularly, till the onions are translucent, 4–6 minutes. Add the ginger paste, chile powder, garlic paste, turmeric, and salt and cook dinner till aromatic and starting to brown, about 4 minutes. Add the tomatoes and cook dinner, stirring often, till the tomatoes have softened, 4–6 minutes. Stir within the reserved okra and proceed cooking till the tomatoes have damaged down, 2–3 minutes extra. Season to style with salt and serve scorching with rice or roti.
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