This next recipe in our Okra series combines the okra with cumin seed (or use caraway seed) and other spices, and cooks it in a thickened sauce which glazes the okra. It is then mixed with yoghurt, or the yoghurt is drizzled over the top of the okra. It is Indian in style, but not a traditionally Indian dish.
Okra is available for such a long period of the year, and is reasonably priced in most areas, so it makes sense to include it in your diet. It is rather a healthy food too.
Okra with Yoghurt
1 Tblspn cumin seeds or caraway seeds
4 Tblspn olive oil
4 garlic cloves, chopped
2 tspn Indian Chilli Powder, or to taste
2 – 3 tspn jaggery or brown sugar
salt to taste
2 tspn ground turmeric
300 ml boiling water
1.5 – 2 Tblspn besan (chickpea flour)
Rinse the okra and dry each on individually. Remove the top of each okra and cut in half (or in quarters if okra pods are large).
Dry roast the caraway seeds in a frying pan over medium heat for about 1 minute until fragrant. Add the oil, garlic, paprika, sugar, salt and turmeric and cook for 2 minutes until the garlic is soft.
Add the okra and saute for 2 – 3 minutes until the okra are bright green, then add the boiling water. Simmer for 5 minutes until the okra is cooked but still retains a bite.
Mix the chickpea flour with a little water and whisk until a smooth free-flowing paste. Add to the okra, little by little, until the sauce thickens.
Remove from the heat and let it cool for 5 mins. Pour the yoghurt over the okra – you can mix well if desired, or use it as a sauce. Serve warm.
recipe notes and alternatives
The chilli powder, turmeric and brown sugar can all be increased in amount if desired.
The okra can also be sliced cross-wise rather than length-wise.