vallath@ucbcad.UUCP (Vallath Nandakumar) (07/28/85)
This is an okra recipe from the emerald-green state of Kerala (yes, it is my home state!) in South India. I do all my cooking by looking and tasting, so please forgive inexact measurements and timings. 1/2 lb. okra 3 tblsp. coconut oil (or any other oil) 1/4 tsp. turmeric powder 1/4 tsp red chili powder 1/3 tsp. black mustard seeds 2 cups plain yoghurt salt to taste optional: 1 pod dried red chili 1 pinch fenugreek seeds a few curry leaves Cut the okra into 1/3" pieces. Heat 2 tblsp. of the oil and add the okra (a small wok is ideal for this). Sprinkle the turmeric and chili powder over the okra, and stir well. Keep the okra at medium to low heat, stirring occasionally, for about half an hour. The okra should be slightly crisp and browned at the end of this. Salt to taste should be added when the cooking is nearly done. The dehydration resulting from this will make the okra non-slimy. Before serving, add the okra to the yoghurt. Additional salt may be added to kill the sourness of the yoghurt. The last step is important: Heat the remaining tblsp. of oil until it starts smoking. In quick succession, add the chili pod (broken into two or three pieces), the curry leaves, and the mustard and fenugreek seeds. The mustard seeds will sputter, so it is better to cover the pan you are doing this reaction in, and also to turn the flame off once everything is added. Pour the oil with the seeds and stuff over the okra and yoghurt mixture. This may be eaten with rice, as a side curry to contrast with spicier curries. Vallath Nandakumar ucbesvax.vallath@berkeley.arpa