Last week a beautiful young woman from England stopped by the stand. Her name was Carolyn and she asked for okra ~ okay, I was smitten. Then she mentioned that okra, cooked with Indian spices, was her favorite dish. Indian spices?? I'd never heard of it prepared in such a way. Well, its all about new perspectives so here is it ~ thank you Carolyn!
What you need:
1/2 lb okra, washed and dried
1 1/2 tablespoon coconut oil
1 teaspoon cumin seed
1 tablespoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon turmeric
Grated zest from one lime
1/2 teaspoon sea salt
1/2 red bell pepper, diced small
Cut the caps from the okra pods. If any of the pods seem considerably fatter than the majority, slice them down the middle leaving two long halves.
Heat the oil in a medium sized skillet. As the oil heats (moves) add the cumin seeds. Stir until the cumin begins to release its aroma.
Toss in the okra and continue to toss until well coated with the oil.
Cover and cook for 2 minutes. Remove the cover and toss again. Continue until okra cooked through, about 6 minutes for small okra, slightly longer for larger pods.
While okra is cooking mix coriander, chili, turmeric and salt. Add the spices to the okra when it is fully cooked but still on heat. Toss until coated.
Add red bell pepper and lime. Toss, cover and cook and additional 3-4 minutes. (Courtesy: Fresh Bites)