Sunday, August 2, 2009

Farmer's Market Okra

Curried Okra

It’s that time of the year in North Carolina when the farmer's market is over flowing with tomatoes and okra. One of my favorite okra dishes is based off the Indian dish Bhindi Ki Sabji.

Canola oil – enough to cover bottom of pan
½ teaspoon cumin seeds
2 onions, chopped
1-2 pounds okra, washed and cut into ½ inch pieces
2 garlic cloves, chopped
¼ teaspoon turmeric
1/8 teaspoon cayenne pepper
2 teaspoons ground coriander
½ teaspoon graram masala
2 cups cooked chickpeas
¼ cup white wine
½ teaspoon mango powder
Salt and pepper to taste

Heat oil in large skillet. Add the cumin seeds and wait until you hear them pop. Add onions and cook for 3-5 minutes. Add okra and spices up to the graram masala. Cook on medium heat for 10-12 minutes or until okra begins to brown. Add chickpeas, white wine, mango powder, salt and pepper. Cook just until heated through. Serve on basmati rice or a bed of diced firm tofu.