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Categories:
oil cumin seeds turmeric red onion ginger root garlic okra serrano mango red chile Garam Masala salt fresh cilantro
Viewed: 52 - Published at: 2 years agoIngredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder (see Notes)
- 1 large yellow or red onion, peeled and very roughly chopped (2 cups [300 g])
- 1 (1 inch [2.5-cm]) piece ginger root, peeled and grated or minced
- 3 garlic cloves, peeled and chopped, minced, or grated
- 2 pounds (908 g) okra, washed, dried, trimmed and cut into 1/4-inch (6-mm) rounds (6 cups)
- 1-2 Thai, serrano, or cayenne chiles, stems removed, chopped
- 1/2 teaspoon mango powder (amchur) (see Notes)
- 1 teaspoon red chile powder or cayenne
- 1 teaspoon garam masala
- 2 teaspoons coarse sea salt
- 1 tablespoon chopped fresh cilantro, for garnish
Method
- In a deep, heavy pan, heat the oil over medium-high heat.
- Add the cumin and turmeric.
- Cook until the seeds start to sizzle, about 30 seconds.
- Add the onion and cook until browned, 2 to 3 minutes.
- This is a key step for my okra.
- The large, chunky pieces of onion should brown all over and slightly caramelize.
- This will be a delicious base for the final dish.
- Add the ginger root and garlic.
- Cook for 1 minute, stirring occasionally.
- Add the okra and cook for 2 minutes, just until the okra turns bright green and starts to get a tiny bit lacy.
- Dont worrywere going to get rid of the laciness!
- Add the chiles, mango powder, red chile powder, garam masala, and salt.
- Cook for 2 minutes, stirring occasionally.
- Reduce the heat to low and partially cover the pan.
- Cook for 7 minutes, stirring occasionally.
- Turn off the heat and adjust the lid so it covers the pot entirely.
- Let it sit for 3 to 5 minutes to allow all the flavors to be absorbed.
- Garnish with the cilantro and serve with brown or white basmati rice, ron, or naan.
