This week’s photo challenge is: An unusual point of view
This summer, I experimented by planting a few okra plants in my garden. With the warm temperatures these blooms have pleasantly surprised us. The flowers last only five or six hours and then they wilt. We have been reaping a humble harvest of four pods a day and I can fix a weekly side dish of not exactly fried Okra, but sautéed Okra “East-Indian style”.
Here is the recipe that makes two to three servings:
- Okra: 16 to 20 pods about 5 inches or so in length.
- Vegetable oil: 2 tablespoons
- Mustard seeds: One teaspoon
- Turmeric: half a teaspoon
- Asafoetida or hing: a pinch if available
- Salt and cayenne pepper: to taste
Variations: May use one medium chopped red onion and yellow banana peppers with the okra and half a teaspoon of fennel seeds for tempering.
1. Remove the head and tail of the okra and chop it in round pieces.
2. Heat the oil in a sauté pan on medium heat and add mustard seeds for tempering. The mustard seeds need to make a popping sound.
3. Add asafoetida and turmeric, followed by the chopped okra and keep cooking until the okra separates and almost looks crisp like caramelized chips. You have to stir every 5 minutes or so, so that it does not char-brown. Add salt and cayenne pepper to taste after the okra shrivels a bit.
If you were to follow the variation, then you need to sauté the onion and peppers until they are slightly transparent and then add the okra. I do not like to add water or cover this dish while it is cooking, because we like the okra “crisp” in our family.
Serve with your choice of bread (Roti/ Naan bread/pita bread) and Dal or lentils.
People either love Okra or hate it. For some reason I haven’t heard a “maybe” with this vegetable. How do you fix Okra? I would love to hear about it in the comments below.
Thanks for stopping by. Have a great week ahead!