Okra curry- my way
Cut frozen okra
Recipe for an Indian vegetable
I love okra. In some countries, okra is known as ladies' fingers. I think it is because they are long and slim like ladies' fingers. Here is an okra dish I like to make every so often because it is healthy and tasty at the same time.
Family size frozen cut okra bag
1 small can of tomato paste
1 medium sized onion
1 teaspoon of ginger garlic paste
1 teaspoon of cumin seeds
1 teaspoon of mustard seeds
1/2 teaspoon of turmeric
1 whole chili pepper cut into half
salt and pepper to taste (usually about 2 teaspoons of salt and 3 teaspoons of pepper)
Take the okra out of the freezer. While it "warms up", cut the onion into finely chopped sized pieces. Heat the oil. Add the mustard seeds and cover. Wait until they pop. As they stop popping, take them off of the heat, add cumin seeds and brown them.
Put the pan back on medium heat. Then add turmeric, ginger garlic paste and turmeric. Add the chili pepper here as well. I usually add the salt and pepper in there at the same time. Mix well.
Then add the onions. Fry until they start to turn light brown. Next, add the whole can of tomato paste and 3 cans of water from the same tomato paste can. Mix well.
Lastly, add the okra, cover and mix well. Then turn up the heat to medium high for about 20-25 minutes stirring every 2-3 minutes to prevent burning. After 20 minutes, check to see if the sticky strings that are usually on okra are there. If so, then turn the heat down to low-medium, mix well and keep uncovered at this temperature for about another 20-25 minutes, stirring every 4-5 minutes.
Okra will be done when it is soft. If you feel the curry is still too watery for the consistency, you can keep it uncovered at medium heat stirring occasionally for another 10-15 minutes. You can then add salt to your taste.
Questions and comments are always welcome!