This is a great way of preparing fresh okra sautéed in turmeric, onions, garlic, ginger, and coriander-cumin powder. Remember, small vegetables have more nutritional value than overgrown, giant-sized vegetables.
Okra Sautéed in Garlic and Turmeric
Serves 6
2 pounds fresh okra
1 large onion, peeled, sliced fine
1 green chili, chopped fine
1-inch piece fresh gingerroot, peeled and chopped fine
4 cloves garlic, peeled and chopped fine
1-inch piece fresh gingerroot, peeled and chopped fine
½ teaspoon turmeric powder
¾ teaspoon *coriander-cumin powder
½ cup corn oil
½ teaspoon cumin seeds
1 sprig fresh curry leaves (optional)
Salt to taste
Heat the oil on a large saucepan over high heat. Add the cumin seeds and sauté over medium heat, stirring constantly until seeds turn a shade darker. Add onion, garlic, ginger, chili, and curry leaves and mix thoroughly for 3-4 minutes until golden brown. Add turmeric and coriander-cumin powder and stir thoroughly for 1-2 minutes. Add okra and salt and mix thoroughly. Reduce to medium-low heat and cover, stirring occasionally for 7-8 minutes to prevent ingredients from sticking to the bottom of the pan. Remove and serve hot with rice, lentils, sweet mint chutney, and tossed salad.
*Make your own coriander-cumin powder. In a spice grinder, add ½ cup coriander seeds and ½ cup cumin seeds and grind to a fine powder. Remove and store in an airtight jar.
Being on friendlier terms with your stomach serves you well! Discover and share my dazzling repertoire of authentic, delicious, healthy, and easy-to-prepare recipes of diverse flavors with your family and friends from Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.
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