Saturday, September 26, 2009

Okra Curry


Okay, first off, if you don't like okra, we might not be able to be friends. Or rather, we might not be able to be dinner companions, because if there is one vegetable I cannot resist, those little green fingers are it. And if you refuse to like okra, that would cause me to question your taste more generally, and then perhaps your value as a person. Which in turn will make me feel judgmental. So lets skip all of that nonsense and just agree that okra is where it's at.


The other night, R brought a 2 pound bag of okra home, because he knows I can't resist the stuff, then asked that I make an Indian recipe with it. This okra curry is what I made. It comes from a no-nonsense book, The Classic 1000 Indian Recipes, absent commentary, absent pictures, absent description, this book really is just a collection of 1000 Indian recipes. But this curry was delicious. The sauce is essentially a paste of onions, garlic, seasonings and yoghurt, all enveloping the okra. While the traditional way might be to grind the onions and garlic to a paste by hand, a food processor is a good, updated choice.

Okra Curry
Slightly adopted from Wendy Hobson's The Classic 1000 Indian Recipes

1 pound okra
1/2 cup ghee (clarified butter)
4 onions, cut into large chuncks
6 cloves garlic
salt, to taste
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon chili powder
2/3 cup plain yoghurt
3 3/4 cup water
1 teaspoon chopped fresh cilantro

Trim the okra of the skinny end, but you can leave the fat end intact. Heat about half of the butter in a large saucepan and sauté the okra until golden. Remove from the pan and let drain on paper towels. Grind the onions and garlic to a paste in a food processor. Add the rest of the butter to the pan and then add the onion paste. Cook for about one minute, then add the salt, turmeric, garam masala and chili powder. You may need to add a little of the water from time to time to keep it from drying out.

Stir in the yogurt, then add the water and simmer for 30 minutes, uncovered. Stir occasionally. Add the okra and simmer for an additional 15 minutes. If you pan isn't large enough, you can add the water in batches, taking care to keep the mixture wet enough so that it won't burn.

Serve over rice and with a sprinkling of cilantro on top.

9 comments:

Tanya said...

Lol - okra is he one vegetable that I really dislike. BUT the other day a friend made me try hers and it wasn't bad. Gonna try this recipe (because I do love curry :-)

Andrea said...

Don't worry, Tanya, I'll make an exception for you!

sweetbird said...

This is a great use of okra - too often it's relegated to deep fried applications.

Very nice!

Ricki said...

How I love okra! This sounds like a great way to enjoy it.

Veggie Belly said...

I can do okra if its deep fried :))

jessica rose said...

Is it possible to make this without the ghee? Or maybe with less of it? I know that takes the fun out, but I'd really like to try it and I'm not a huge butter person..

Eliana said...

I'm not a fan of okra but I'm inclined to try it after reading this post.

Andrea said...

Jessica, if you don't want to use butter, feel free to sub in oil. It's not authentic, but no one will judge you. You can use just enough oil to coat the pan so things don't stick during cooking. Hope you like it!

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