Monday, June 14, 2010

Indian-Spiced Okra

Here in the South, okra is an ingredient we're used to. We pickle it, dredge it in cornmeal and fry it up, and add it to stews like gumbos and burgoos. Better not forget our culinary brethren across the globe though. Okra plays an important role in Indian cooking as well. This tasty recipe uses typical seasonings from that cuisine, and the result is a crunchy, nutty, spicy delight.

Indian-Spiced Okra
Adapted from Cooking Light.
Makes six servings.

1/2 teaspoon brown mustard seeds
1 tablespoon olive oil
1 teaspoon ground coriander
1 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/4 teaspoon curry powder
1 pound small to medium okra pods, trimmed
2 tablespoons water

Cook mustard seeds in a large heavy skillet over medium-high heat for 30 seconds or until toasted and fragrant. Add olive oil , seasonings and okra; cook 1 minute, stirring occasionally. Add water. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Uncover and increase heat to high; cook an additional 2 minutes or until okra is lightly browned and liquid has completely evaporated.

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