Okra

Name: Okra
Yield: 4 people
Ingredients: 3 cups okra; chopped (cut off the bulb and tail ends); 3 tablespoons Coconut oil; 1 tablespoon urad dal; 1 tsp Mustard seeds; 1 tsp asafoetida/hing; 1 tsp Turmeric powder/haldi; 5 Dry red chillies (stalks cut off); as needed Salt; 3 tablespoons Buttermilk (optional); 2 tablespoons tamarind+water extract (alternative to buttermilk); 1 sprig Curry leaves (optional)

Lakshmi Balaji @laxie

In The Kitchen

This is the style of okra that I make whenever I miss my mom and dad. It is they who taught me this simple, yet fragrant and mouth-watering delicious recipe. Okra is very good to keep your joints flexible.

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Ingredients

~ 30 mins

4 people

3 cups okra; chopped (cut off the bulb and tail ends)
3 tablespoons Coconut oil
1 tablespoon urad dal
1 tsp Mustard seeds
1 tsp asafoetida/hing
1 tsp Turmeric powder/haldi
5 Dry red chillies (stalks cut off)
as needed Salt
3 tablespoons Buttermilk (optional)
2 tablespoons tamarind+water extract (alternative to buttermilk)
1 sprig Curry leaves (optional)

Cooking Instructions

1

In a wok, heat coconut oil. Add mustard seeds. When they pop, add red chillies, asafoetida and urad dal. Sauté till it turns a darker shade of golden. If adding curry leaves; add them in now.
2

Now reduce the heat to avoid a splatter. Add in the okra and mix it well with the oil. Sauté on low for 2 minutes. Now, add haldi. Mix and sauté for 5 minutes.
3

Sprinkle in either buttermilk or tamarind water to reduce the gooeyness of okra. Keep the okra covered and toss around every 3 minutes. When the okra shrinks a little and changes color; turn off the heat and let it sink in the heat from the wok. Mix salt finally after the heat is turned off (to ensure that you don't over-salt before it shrinks).
4

Congratulations! You have an awesome okra!!
5

Tip: if the okra starts to burn; you can sprinkle in water and toss around.