Here, the okra is cooked until it is quite dry, oozing none of the viscous juices normally associated with it. It can be served with most Indian meals and goes particularly well with any black-eyed pea dish, a potato dish, and some flatbread.
SERVES 4
• 1 lb. okra (small, tender pods are best)
• 2 tablespoons olive or peanut oil
• Generous pinch of ground asafetida
• ¼ teaspoon whole brown mustard seeds
• ¼ teaspoon whole cumin seeds
• 1 dried hot red chili
• 1 medium onion, peeled and chopped
• ¼ teaspoon garam masala
• ½–¾ teaspoon salt
• ½ teaspoon ground coriander
• ¼ teaspoon ground turmeric
• 3 tablespoons plain yogurt
1. Wipe off each okra pod with a damp cloth. Spread out the pods to let them air-dry. Cut off and discard the very tops and tails of the pods, then cut them crosswise into ½-inch pieces.
2. Put the oil into a large frying pan or sauté pan and set over medium-high heat. When hot, add the asafetida, then, a second later, the mustard seeds. As soon as the mustard seeds start to pop, in a matter of seconds, add the cumin seeds and the red chili. Let them sizzle for a few seconds, then add the onions and okra. Stir and fry until they just start to brown. Cook, stirring, over medium heat for about 10 minutes, lowering the heat gradually, until the okra is almost cooked. By then, it should be on medium-low heat.
3. Add the garam masala, salt, coriander, and turmeric. Stir for a minute, then add 1 tablespoon of the yogurt. Stir until it seems to vanish. Add a second and third tablespoons of yogurt the same way. Turn the heat to low and cook the okra, stirring, until it is cooked through. Check the salt and adjust as necessary.
