I am so pleased to share with you the next recipe in my series: Monica’s Indian Express: Simple & Sassy Weeknight Dishes.
If you hate the okra slime, come join me in trying this recipe. It is slime-free (well, mostly!). The key is to cook the okra on high heat and without any moisture (so no covering during cooking). Make it crisp and it will lose most of its slime. This recipe is simple and very adaptable. If you don’t have okra on hand, try it with potatoes. No potatoes, try it with tofu. Hate tofu, try it with green beans.
This is what I call a base recipe. Learn how to cook it and you can use the technique with most any vegetable. And then vary the spices to get a custom dish each time.
Monica’s Simply Spiced Okra
Photo by Reem Rizvi of Simply Reem
1 ½ pounds okra
4 tablespoons vegetable oil
1 red onion, peeled and sliced
1 inch piece of fresh ginger, peeled and thinly sliced
2 teaspoons ground cumin
1 teaspoon turmeric
1 tablespoon ground coriander
2 whole green or red Serrano peppers (optional)
Table salt to taste
Chopped, fresh cilantro for garnish
- Wash the okra and dry it well. Cut off the stems and discard them. Slice the okra into small rounds.
- In a large skillet, heat the oil over medium heat. Add the onions and sauté for about 3 minutes until the onions are transparent.
- Add the okra and ginger and sauté for about 4 minutes. Add the dry spices and peppers, if using. Mix well. Reduce the heat to medium low.
- Continue to cook, stirring constantly, until the okra is cooked, about fifteen minutes.
- Serve hot garnished with cilantro.