Another dish from northern India is okra, which is never covered as it cooks to prevent it from releasing its viscous innards. The cooking starts on medium-high heat, which is slowly lowered as the ingredients start to brown. The process takes 15–20 minutes and produces an unctuous dish where the onions brown perfectly and meld with the now much darker okra.
I like to eat this with an Indian flatbread or a whole-grain pita bread, a potato dish, a dal, and a yogurt relish.
SERVES 3–4
• ¾ lb. okra (small, tender pods are best)
• 3 tablespoons olive or peanut oil
• 1 medium onion (6–7 oz), peeled and chopped
• 1–2 fresh hot green chilies, chopped
• 1 teaspoon ground coriander
• ½ teaspoon salt
• ¼ teaspoon ground turmeric
• ¼ teaspoon nice red chili powder
1. Wipe the okra pods with a damp cloth, then spread them out to air-dry. Cut off their tops and tails, then cut the pods crosswise into ⅓ inch pieces.
2. Put the oil into a medium, preferably nonstick, frying pan and set over medium-high heat. When hot, add the onions, green chilies, and okra. Stir and cook for about 10 minutes, or until the onions are lightly browned. Lower the heat to medium-low and add the coriander, salt, turmeric, and chili powder. Mix gently, then cook, stirring, for another 4–5 minutes.
3. Lower the heat to low, continue to stir gently, and cook for another 2–4 minutes or until the okra is tender.
