1,000 Indian Recipes (169 page)

1 tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon mango powder

1 teaspoon ground fennel seeds

¹
⁄
₂
teaspoon ground fenugreek seeds

¹
⁄
₂
teaspoon ground turmeric

¹
⁄
₂
teaspoon garam masala +
¹
⁄
₄
teaspoon for garnish

¹
⁄
₄
teaspoon ground paprika

¹
⁄
₄
teaspoon cayenne pepper, or to taste

1 teaspoon salt, or to taste

1
¹
⁄
₂
pounds fresh tender okra, rinsed and patted dry

3 tablespoons peanut oil

1
¹
⁄
₂
teaspoons cumin seeds

¹
⁄
₈
teaspoon ground asafoetida

1 large onion, cut in half lengthwise and thinly sliced

1 large tomato, coarsely chopped

2 tablespoons minced scallions, white parts only

1.
In a small bowl, mix together the first nine spices, from coriander to cayenne pepper, and the salt.

2.
For each okra, cut off the very end of the stem and discard. Then make a long slit on one side from the stem down, stopping
³
⁄
₄
-inch from the tip. (This forms a pocket for the stuffing, but keeps the okra intact.) Stuff
¹
⁄
₄
to
¹
⁄
₂
teaspoon of the spice mix-ture into each okra pocket. Reserve any leftover spice mixture.

3.
Heat 2 tablespoons oil in a large cast-iron or nonstick skillet and add the cumin seeds and asafoetida; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, over medium-high heat until golden, about 5 minutes. With a slotted spatula, transfer to a bowl, leaving behind any oil.

4.
Lay all the stuffed okras in the skillet in a single layer. Drizzle the remaining 1 tablespoon oil on top and cook over medium-low heat, turning the pieces very carefully, until golden brown, about 10 minutes.

5.
Scatter the cooked onions over the okra and then add any leftover spices. Mix carefully and cook over medium-low heat, turning occasionally, about 5 minutes. Transfer to a serving dish.

6.
Add the tomatoes to the skillet and cook over high heat until wilted and coated with any spices left in the skillet, about 2 minutes. Transfer to the okra platter, scatter the scallions and garam masala on top, and serve.

Variation:
Do not stuff the okras. Instead, cook them until golden, about 10 minutes, then add the spices on top and finish cooking.

Spicy Broiled Whole Okra

Masaladar Oven-Bhunni Saabut Bhindi

Makes 4 to 6 servings

One of the easiest ways to prepare okra is to toss them with oil and spices, then broil them. This is a technique I learned in the United States, applied to a vegetable favored in India but not here. Perhaps this dish will inspire more people to be okra-lovers. If you wish, toss in some cherry tomatoes, pearl onions, or cut-up red or yellow bell peppers along with the okra, and broil everything together. Then serve this dish with a
dal
(legume) dish or with any curry.

1
¹
⁄
₂
tablespoons
Basic Ginger-Garlic Paste
(or store-bought)

1 teaspoon
Chaat Masala
(or store-bought)

1
¹
⁄
₂
pounds fresh tender okra, rinsed and patted dry

2 tablespoons peanut oil

1 tablespoon fresh lemon or lime juice

1 tablespoon ground coriander

1 teaspoon ground cumin

¹
⁄
₄
teaspoon cayenne pepper, or to taste

¹
⁄
₂
teaspoon salt, or to taste

2 tablespoons finely chopped fresh cilantro

1.
Prepare ginger-garlic paste and chaat masala. For each okra, cut off the very end of the stem and discard. Then make a long slit on one side from the stem down, stopping
³
⁄
₄
-inch from the tip. (Do not cut the okra into 2 pieces; both sides should remain attached at the tip.) Transfer to a bowl.

2.
In a small bowl, mix together the oil, ginger-garlic paste, lemon juice, coriander, cumin, cayenne pepper, and salt and add to the okra. Toss to mix, then spread evenly on a baking sheet or broiler pan.

3.
Preheat the oven to broil or preheat the broiler, then cook the okra 4 to 5 inches from the heat source until the tops are brown, 3 to 5 minutes.

4.
Turn off the broiler and preheat the oven to 450°F. Place the okra on the lowest rack in the oven and bake until the bottoms of the okra are golden, 3 to 5 minutes. Transfer to a bowl and set aside. (With the okra subjected to heat once from the top and once from the bottom, there is no need to stir.) Transfer to a serving dish, sprinkle the cilantro and chaat masala on top, and serve.

Whole Okra with Tomato Sauce

Tamatar vaali Saabut Bhindi

Makes 4 to 6 servings

Crispy baked okras drizzled with a thick and smooth red sauce, makes for another attractive dinner or party dish. Pair it with
Cashew and Poppy Seed Chicken Curry
or with any other chicken or lamb curry, or a
dal
(legume) dish and a rice
pullao
(pilaf).

1 tablespoon
Basic Ginger-Garlic Paste
(or store-bought)

1
¹
⁄
₂
pounds fresh tender okra, rinsed and patted dry

3 tablespoons peanut oil

1 teaspoon salt, or to taste

1 teaspoon cumin seeds

1 tablespoon ground coriander

¹
⁄
₂
teaspoon garam masala +
¹
⁄
₄
teaspoon for garnish

¹
⁄
₄
teaspoon ground turmeric

2 large tomatoes, finely chopped

1 fresh green chile pepper, such as serrano, minced with seeds

¹
⁄
₂
cup finely chopped fresh cilantro, including soft stems

¹
⁄
₄
cup nonfat plain yogurt, whisked until smooth

1 cup water

1.
Prepare the ginger-garlic paste. To prepare the okra, cut a thin slice from the stem end and discard. Then, starting at the stem end and stopping about
³
⁄
₄
-inch from the tip, split each okra in half lengthwise most of the way through. (Do not cut the okra into 2 pieces; both cut sides should remain attached at the tip.) Then toss with 1 tablespoon oil and
¹
⁄
₂
teaspoon salt, and spread evenly on a baking sheet or broiler pan.

2.
Preheat the broiler and broil the okra 4 to 5 inches from the heat source until the tops are browned, 3 to 5 minutes. Turn off the broiler and heat the oven to 450°F. Place the sheet with the okra on the lowest rack in the oven and bake until the bottom is golden, 3 to 5 minutes. Transfer to a bowl and set aside. (With the okra subjected to heat once from the top and then from the bottom, there is no need to stir.)

3.
Meanwhile, heat the remaining 2 tablespoons oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander, garam masala, turmeric, and the remaining
¹
⁄
₂
teaspoon salt. Then add the tomatoes, ginger-garlic paste, green chile pepper, and cilantro (reserving some for garnish), and cook, stirring until most of the juices evaporate and the sauce is thick, about 7 minutes.

4.
Mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling, then add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is thick and smooth, about 10 minutes.

5.
Place the okra on a serving platter and drizzle the sauce on top as a garnish, making sure that parts of the okra are visible through the sauce. Top with cilantro and garam masala, and serve.