The Konkan region runs along the central west coast of India. Here is one of its simple everyday okra dishes that I just love.
Serve the okra with other vegetables and perhaps Whole Moong and Masoor Cooked with Meat Seasonings, a rice dish or a flatbread, and a yogurt relish.
SERVES 3
• ¾ lb. okra (small, tender pods are best)
• 3 tablespoons olive or peanut oil
• 1 teaspoon urad dal
• ½ teaspoon whole brown mustard seeds
• ½ teaspoon whole cumin seeds
• 1 small hot green chili, slit in half lengthwise, or ¼ teaspoon nice red chili powder
• 10–15 fresh curry leaves, lightly crushed in your hand
• 1 medium onion (about 6½ oz), peeled and chopped
• ¼ teaspoon ground turmeric
• ½ teaspoon salt, or to taste
• 1 tablespoon lemon juice
1. Wipe each okra pod with a damp cloth, then spread them out to air-dry. Cut off and discard the very tops and tails of the okra, then cut the pods crosswise into ½-inch pieces.
2. Put the oil in a large frying pan or sauté pan and set over medium-high heat. When hot, add the urad dal. As soon as the dal begins to color, add the mustard and cumin seeds. When the mustard seeds begin to pop, in a matter of seconds, add the green chilies or red chili powder, curry leaves, and onions (take care, as the curry leaves will splutter). Stir and fry until the onions just begin to brown at the edges, about 6 minutes.
3. Add the turmeric, stir once, and add the okra. Lower the heat to medium-low and stir gently for 5–6 minutes. Add the salt and lemon juice, and stir gently. Lower the heat again, then sprinkle in some water. Cover and cook on low heat for 5–6 minutes or until the okra is just tender, sprinkling in more water if it seems to be catching. Taste and add a little more salt if needed.
