created: 2004-10-17 16:58:09
from Cuisines of India, by Smita Chandra an excellent way to cook okra, from the South of India
Vegetable oil 1/2 t. black mustard seed 15 curry leaves 2 garlic cloves 1 c. thinly sliced onions 20 raw cashews 1 1/4 lb. okra, cut into 1/4 in. pieces salt to taste 1/2 t. tumeric 1/2 t. cayenne 1/2 t. ground coriander 1 T. dried coconut tamarind to taste (about 1/2-1 tsp. concentrate) 1/4 garam masala 2 T. chopped cilantro fresh grated coconut, for garnish (optional) Heat a few tablespoons oil in a heavy skillet over medium-high. Add mustard seeds and after a few seconds, curry leaves and garlic. Saute for 30 sec. Then add onions and 10 cashews. Saute about 5 min., til onions are lightly browned Reduce heat to medium-low and add okra, salt, and spices. Cook for 15 min, stirring from time to time. Grind the remaining cashews and the coconut in a spice grinder. Add powder and tamarind to okra. Mix gently, cover and cook for another 15 min., stirring occasionally. Add garam masala and cilantro and serve. Garnish with coconut, if you like NOTE: Curry leaves, which look like smaller, elongated lemon leaves, are available at Indian food stores.