Wednesday, August 24, 2011

Uptown Westerville Farmers' Market: A Market Wednesday Recipe - Okra, East Indian Style

Okra - East Indian Style

3 T Oil
1 Medium Onion, peeled, cut in half lengthwise then sliced thin
1 t Salt
1 pound Whole Fresh Okra, wiped clean with a damp, not moist, cloth and sliced lengthwise into 1/4 inch slices
1 T Cumin Powder
1/4 t Black Pepper Powder

In a heavy 10-12 inch skillet, heat the oil over medium heat.

Add the onions and salt and cook for 7-8 minutes with frequent stirring until onions are golden brown. Watch carefully for any sign of burning and regulate heat accordingly.

Add the sliced okra, cumin and black pepper, stir well and continue to cook, uncovered, at medium to medium-low heat until cooked (okra should be tender, easily cut with a knife).

Serve warm with Indian bread (Naan).

Makes 4 servings.

Submitted by "The Chutney Lady"
Rohini Mulchandani
Arjay Gourmet Foods Ltd.

Not sure what to do with okra? Worried about it being slimy? Try this recipe - it's most excellent. Cutting the prepared okra into "pop in your mouth" bite size pieces are kid friendly and nice for hors d'oeuvers, too.

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