This is one of my favorite Indian dishes — and I have to admit, the person who makes it the best is my mother. I haven't tried the recipe yet (can't find Okra yet) but I can't wait. The recipe follows the picture:
Ingredients:
- 3 cups fresh Okra
- 3 tbps. vegetable oil
- 2 dried red chili peppers (can be found in any Indian grocery store)
- 3/4 tsp. whole mustard seeds
- 1/2 tsp. whole cumin seeds
- 1/2 tsp. uridahl/white dahl (can be found in any Indian grocery store)
- 1/2 tsp. channa dahl/yellow dahl (can be found in any Indian grocery store)
- 2 cloves garlic, sliced
- Salt
- 1/2 tsp. chili powder (optional)
- Cilantro to garnish (optional)
1. Wash the okra, either towel dry or leave out to air dry for a few hours before cooking. It is important that the okra is drier when you start, so it gets crisp and not mushy when you cook it.
2. Cut the okra into 1/3 inch segments, discard the ends.
3. Heat vegetable oil in a large saucepan
4. When vegetable oil becomes hot, break the two red chili peppers and throw them into the pan. Also add the mustard seeds.
5. When the mustard seeds start popping, add the cumin, uridahl and channa dahl. Let it simmer for a minute or two.
6. Add garlic, and saute for two minutes — make sure the garlic doesn't brown.
7. Add okra, and stir while raising heat to a higher medium level. Cook the okra uncovered, and stir every two minutes.
8. After ten minutes or when the okra starts to get cooked enough that the okra pieces are not sticking to each other, add salt to taste (perhaps 3/4 of a tsp. to start). Note: Make sure you do not add the salt too early in the cooking process, it will make the okra gummy.
9. Saute another 5 minutes or so until the okra is a bit crisp. Add chili powder if desired and more salt to taste.
10. Serve with rice or any Indian breads.
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