I used to have a client that sold Indian food, and one of their products was an okra dip.
I hadn’t heard of okra before, but now I wanted to know what this heavenly ingredient was–because the dip was the most amazing thing I had ever tasted.
Feeling adventurous, last Saturday I ambitiously bought a box of okra at the Embarcadero Farmer’s Market. I was intent on transforming this ugly, hairy, slimy vegetable into the beautiful sumptuous treat I had eaten before. Inspired by my former client, I aimed for an Indian infused okra dish tonight for dinner.
Fun facts about okra:
In Palestine, Syria, Tunisia, Egypt, Greece, Iran, Iraq, Jordan, Lebanon, Turkey, and Yemen,and other parts of the eastern Mediterranean, including Cyprus and Israel, okra is widely used in a thick stew made with vegetables and meat.* It is popular in India and Pakistan, where chopped pieces are stir-fried with spices, pickled, salted or added to gravy-based preparations like bhindi ghosht or sambar.
Okra is often known as “lady’s fingers” outside of the United States.
In my kitchen, it’s just okra.
About ten pieces of okra
Grape seed oil (or another oil you can use at high heat like coconut oil)
As I mentioned soak the okra overnight.
Pat the okra dry and cut the tops off.
Chop the okra into tiny slices.
Chop the onion into bite size pieces.
Heat the grape seed oil in the pan, and put 1/2 tablespoon garlic into the oil.
Carmelize the onions in the oil.
Once the onions are soft, add the okra.
Add a generous helping of curry powder.
Stir frequently and serve when nice and browned.
You might want to serve this with something cool like chicken with a yogurt sauce.