I used to hate okra with a passion, but among other ways that xthlcm has enriched my life, he has taught me to appreciate okra. The cajun stew recipe he mentions is good, but my favorite way to eat it is Indian. (Similar to the Nepalese recipe above.) This is a pretty easy recipe and is also great if you use green beans instead of okra.
Okra with Cumin and Coriander
1 onion, peeled and chopped 2 TBS oil 1/2 pound okra, washed and trimmed 1 tsp salt 1 tsp whole cumin seeds 1 TBS ground coriander 1 cup (scant) water 2 tomatoes, chopped salt and freshly ground pepper to garnish: 1-2 TBS chopped fresh coriander
1) Saute the onion in the oil for 5 minutes, add the okra, salt, cumin seeds and ground coriander. Mix well, then cook gently, uncovered, 5 minutes. 2) Add the water, simmer, uncovered, about 20 minutes, until okra is tender and most of the water has been absorbed. Shake the pan or stir occasionaly to prevent sticking. 3) Add the tomatoes, check the seasoning, and sprinkle with the chopped frsh coriander. Serve hot, warm, or cold.
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Date: 2006-04-17 02:49 am (UTC)Okra with Cumin and Coriander
1 onion, peeled and chopped
2 TBS oil
1/2 pound okra, washed and trimmed
1 tsp salt
1 tsp whole cumin seeds
1 TBS ground coriander
1 cup (scant) water
2 tomatoes, chopped
salt and freshly ground pepper
to garnish: 1-2 TBS chopped fresh coriander
1) Saute the onion in the oil for 5 minutes, add the okra, salt, cumin seeds and ground coriander. Mix well, then cook gently, uncovered, 5 minutes.
2) Add the water, simmer, uncovered, about 20 minutes, until okra is tender and most of the water has been absorbed. Shake the pan or stir occasionaly to prevent sticking.
3) Add the tomatoes, check the seasoning, and sprinkle with the chopped frsh coriander. Serve hot, warm, or cold.