Eating nutritiously doesn’t need to mean eating boring food. Serve this tangy and flaming hot okra curry over brown rice to mellow the heat for a killer dinner option you’ll be impressed with. It’s easy to overcook okra, so for the best texture, boil the okra only 5-6 minutes, finishing the cooking while reducing the liquid. For a milder flavor and easier preparation, use red pepper flakes and ground coriander. If you find the curry to be too hot, try cutting it with a bit of non-fat, plain Greek yogurt.
Although the curries of southern India are less well-known in the United States, they are a unique treat worth adding to your regular recipe rotation. Based on tamarinds instead of tomato or coconut, this curry is marvelously tangy.
Servings: 4 (171 G)
Prep Time: 15 min.
Cook Time: 45 min.
- 20-25 tender okra, cut into 1" pieces
- 3 Tbsp. tamarind pulp
- 1 Tbsp. canola oil
- ½ tsp. mustard seeds
- 2 springs of fresh curry leaves
- 8-10 dry red chilies
- 4 Tbsp. coriander seeds
- ½ tsp. cumin
- 2 Tbsp. rice, uncooked
- Place the okra, tamarind pulp and ½ cup water in a pan and bring to a boil. Simmer until the okra changes color and is just tender.
- Dry roast the whole spices (chiles, coriander and rice) one at a time, until fragrant, Grind them into a coarse powder with a mortar or spice grinder.
- Heat oil in a new pan and add the mustard seeds. When it starts to splutter, add the curry leaves and the spice powder. Fry it briefly before adding the cooked okra, taking care not to burn the spices. Add liquid to reach desired consistency, cooking down the liquid and adding a bit more until the flavors are as you like them.