As much as we may like certain ingredients, buy and cook them regularly, there are times when we seek to have them in different ways. That difference or change can be the way they are cut, the cooking technique or flavour profile through the use of herbs or spices.
Remember the stuffed eggplant dish from a couple of weeks ago? Did you notice that the masala paste was different – peanuts, coconuts, sesame seeds and tamarind pulp was added to the mix of onions, ginger, garlic, hot peppers and garam masala? I had some of the paste left over and a few days later, I decided to toss it with sliced okra and do a fry-up. It was so good that I cooked the dish twice within a week.
I had some friends visiting from overseas who are okra lovers and this dish was among the things I made. As I cleared the table and set about packing up food for them to take away, there was not one piece of okra left back to pack away.
The portion of masala paste I made for this recipe was for 2 pounds of okra.
INGREDIENTS
For masala:
- 1 tablespoon roasted peanuts
- 1 tablespoon grated coconut, roasted
- 1 tablespoon roasted sesame seeds
- 1 tablespoon tamarind pulp
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam or amchar masala
- Minced hot pepper, to taste
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder
- Salt to taste
For okra:
- 3 tablespoons vegetable/canola oil
- 2 pounds fresh okra, stems and tips
removed and quartered, lengthways
DIRECTIONS
For masala:
- Grind all the ingredients together to form a paste. You may need to moisten with a little water. The paste should not be runny or watery.
- Toss the okra with the masala paste and set aside.
For okra:
- Add oil to pan and place over medium heat until hot. Add okra to the pan and spread in an even layer, let cook for 8 minutes then toss, again spreading in an even layer, cook for 8 – 10 minutes or until cooked through. (You may need to lower the heat a little.)
- Remove pan from heat and serve hot or at room temperature.
NOTES
- Air-dry the cut okra for ½ hour before tossing with the paste to cook. If your okra was refrigerated, bring it up to room temperature before slicing and extend the air-drying time to 1 hour.
- The masala should have enough salt so you won’t need to add more when the okra is cooked.
