These are called lady fingers back home in India. In the US they are known as okra and are quite popular. There is some difference in the Indian variety and the locally grown ones that you get in US/Canada. For one the Indian variety is smaller, a slightly darker green and has less 'slime' when cooking.
If cooked properly, the vegetable loses all its 'slimy' feel and it turns out really nice.
1 lb okra (Indian variety if you can find it)
3-4 green chillies
10-15 curry leaves
3 TBS oil
1/2 tsp turmeric
1/4 tsp mustard seeds
1/4 tsp asafoetida powder
3/4 tsp salt
1/2 tsp sugar
1/2 tsp fennel seeds
1/2 tsp dhaniya jeera powder
1 tsp lime/lemon juice or 1/2 tsp amchur powder
2 TBS finely chopped coriander (cilantro)
Wipe the okra with a damp cloth and slice off the heads. You can chop the okra length-wise or cross-wise- doesn't make a difference to the final outcome.
Chop the green chillies into big pieces (they should be noticeable so you don't eat the chillies by mistake)
Heat oil in a pan- either a wok or a paella pan works great. Add the mustard seeds, when they sputter, add the turmeric and the asafoetida. Add the chillies and curry leaves. Add the chopped okra and saute for 5-6 minutes on high heat. Add the salt and sugar, saute for 2-3 minutes more. At this point the stickiness might increase due to the salt and sugar. Cover and steam for 7-8 minutes on low heat, till the okra is cooked.
Turn up the heat and saute till all the moisture evaporates. The okra will start to crisp up at this point. Lower the heat and add the fennel seeds,dhaniya jeera powder and lemon juice. Saute for 2-3 minutes and garnish with finely chopped coriander.
If cooked properly, the vegetable loses all its 'slimy' feel and it turns out really nice.
1 lb okra (Indian variety if you can find it)
3-4 green chillies
10-15 curry leaves
3 TBS oil
1/2 tsp turmeric
1/4 tsp mustard seeds
1/4 tsp asafoetida powder
3/4 tsp salt
1/2 tsp sugar
1/2 tsp fennel seeds
1/2 tsp dhaniya jeera powder
1 tsp lime/lemon juice or 1/2 tsp amchur powder
2 TBS finely chopped coriander (cilantro)
Wipe the okra with a damp cloth and slice off the heads. You can chop the okra length-wise or cross-wise- doesn't make a difference to the final outcome.
Chop the green chillies into big pieces (they should be noticeable so you don't eat the chillies by mistake)
Heat oil in a pan- either a wok or a paella pan works great. Add the mustard seeds, when they sputter, add the turmeric and the asafoetida. Add the chillies and curry leaves. Add the chopped okra and saute for 5-6 minutes on high heat. Add the salt and sugar, saute for 2-3 minutes more. At this point the stickiness might increase due to the salt and sugar. Cover and steam for 7-8 minutes on low heat, till the okra is cooked.
Turn up the heat and saute till all the moisture evaporates. The okra will start to crisp up at this point. Lower the heat and add the fennel seeds,dhaniya jeera powder and lemon juice. Saute for 2-3 minutes and garnish with finely chopped coriander.
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