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Tuesday, July 07, 2020

Okra Subji

Update: It seems everyone  has a preference when it comes to okra. In the southern US especially, some like it cooked to a soupy mush. Others like it raw or barely stir fried for extra crunch…or something in between. . 

Wash okra well ahead of time so that it can air dry on an absorbent towel before cooking. 

INGREDIENTS:
  • 4 cups chopped okra (bindi)
  • 1 1/2 - 2 T ghee
  • 1 t minced ginger
  • 1/4 t yellow hing powder (or1/8 t regular )
  • 1/4 t freshly ground black pepper
  • 1 t roasted ground coriander 
  • 1 t turmeric 
  • salt, as desired
  • lime juice (optional)

PREPARATION: 
  1. Heat a wok or frying pan very hot.
  2. Add ginger and when it begins to brown add hing and black pepper 
  3. Add coriander powder and turmeric.
  4. Keeping on high heat, add the okra, stir into the ghee and sprinkle on salt. 
  5. Keeping on high heat, every few minutes give the okra a stir (if the burner is especially hot, you’ll need to adjust just lowered enough so it won’t burn). It should be gradually browning and shrinking. 
  6. Continue stir frying until desired doneness. Delicious with rice or chapatis. Offer with a squeeze of lime juice or slices of lime (or lemon)
VARIATION: Throw in cubes of paneer while frying