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Experiment: Curried Okra

After featuring Okra in a ‘Foodstuffs’ post, I added some to a Jambalaya but, unfortunately, there really wasn’t enough in that dish to really appreciate it for itself. As okra is quite popular in Indian cookery, I decided to use what I had left in a simple curry …

The Ingredients

  • 1 ½ cups Okra, cut into 1 to 2-inch sections
  • 1 540ml can of Diced Tomatoes
  • ½ small Onion, finely chopped
  • 1 tbsp. Curry Powder *See below
  • 1 tbsp. Black Mustard Seed
  • 1 tsp. minced Ginger
  • 6 small dried Chilies
  • Pinch Salt

The curry powder I used is a blend I put together myself. It was one I was working on a while ago and, unfortunately, I lost my notes listing its ingredients so I can’t share them with you. However, it was quite apparent when I smelled the blend that Asafetida was a component and thus I have not included garlic in this experiment, whereas I might otherwise have done so. Please use any curry powder you like, and if you attempt a blend of your own that turns out nicely, please tell me about it…

The Method

Heat a pan over a medium flame and pour in 2 or 3 tablespoons of oil. When the oil id hot, add the mustard seeds and, just as they start to pop, throw in the chilies. Let the chilies darken slightly, but don’t let them turn black.

Add the onion and ginger and when the onion gets soft and takes on a little color, stir in the curry powder and the salt.

Let the powder cook for a few seconds to get rid of the raw taste and then add the tomatoes. Cook for five minutes or so until the tomatoes are bubbling nicely and just beginning to break down a little.

Decrease the heat and add the okra. Cook for about 20 – 25 minutes or so until the okra is tender and serve immediately.

The Verdict

This was very nice. The okra was very tender and tasty and the little bit of chili heat was pleasant. The mucilaginous quality of the okra that I mentioned in my ‘Foodstuffs’ post was very apparent, whereas it wasn’t in the Jambalaya. It creates a definite slickness in the mouth that some people may not appreciate but I didn’t find it unpleasant at all. I only ate a little of the dish you see pictured above as it was just myself for supper so I will be freezing the rest so my wife can sample it when she returns from her current trip to Prague.


6 Comments Post a comment
  1. You are just loving the Okra lately. To my knowledge, I’ve never had it. I’m kinda intrigued 🙂

    July 16, 2012
  2. Looks delicious..I’ll have to reconsider giving okra a second chance… (not even sure it was okra, I had last time though).

    July 16, 2012
  3. It looks wonderful!! I love okra and tomatoes – they are especially fabulous when both come straight from the garden and although I know that’s impossible for you, still – there’s not much better to eat!

    July 16, 2012
  4. feochadan #

    From “the wife”: John froze this and hauled it out of the freezer when I got home and served it with a lovely Thali dish. It was AWESOME! I would highly recomment this!


    July 16, 2012
  5. I’m very happy to have another okray recipe…quite unlike any I’ve tried! Debra

    July 17, 2012

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