Indian Spiced Okra
In India this spicy vegetable dish would be cooked in a kadhai, the Indian version of the Chinese wok. Feel free to use a kadhai if you have one!
INGREDIENTS | SERVES 2 to 4
- 2 tablespoons peanut or vegetable oil
- 3 cloves garlic, minced
- ¼ teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 shallot, chopped
- 1 pound okra, cut on the diagonal into slices ¼–½ inch thick
- 1 tomato, cut into 6 wedges, each wedge halved
- 1 teaspoon curry powder
- 1 teaspoon brown sugar
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil.
When the oil is hot, add the garlic, cumin, red pepper flakes, and the shallot. Stir-fry until the shallot begins to soften.
Add the okra. Stir-fry, stirring and moving the okra around the pan for about 4 minutes or until it is just starting to turn golden brown.
Add the tomato. Add the curry powder and the brown sugar and stir-fry for 1 minute. Serve hot or cold.
