In the U.S., okra is perhaps most well-known when served deep fried and breaded in the American South. But this week on Good Food’s market report segment, award-winning cookbook author Neelam Batra talks about how okra is used in Indian cuisine.
Here’s her recipe for Spicy Sautéed Okra, find some of her other recipes on her new YouTube channel.
Makes 4 to 6 servings
1 1/2 pounds fresh young okra, rinsed and patted dry
2 tablespoons olive oil
1-tablespoon ground coriander
1-teaspoon ground cumin
1-teaspoon mango powder
3/4-teaspoon salt, or to taste
1/2-cup finely chopped fresh cilantro with soft stems
1/4-teaspoon garam masala
Cut a thin slice from the stem end and then cut each okra into 1/2-inch pieces. (Discard the tips only if they look too brown.)
Place in a large cast-iron or nonstick wok or skillet and cook (with no oil) over medium-high heat, turning the pieces very carefully until golden brown, 7 to 10 minutes.
Add the oil and continue to cook turning occasionally, 2 to 3 minutes.
Add the coriander, cumin, mango powder, turmeric, and salt, cook about 5 minutes, then mix in the cilantro and cook another 2 to 3 minutes.
Transfer to a serving dish, sprinkle the garam masala on top and serve.