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Okra Curry
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Description
If you want to taste okra that is not hidden in gumbo or fried and covered with ranch dressing, this recipe is for you. If you don’t like okra, eh, not so much.
Ingredients
- 4 Tablespoons Extra Virgin Olive Oil
- ½ Tablespoons Caraway Seeds
- 5 whole Curry Leaves
- ½ Tablespoons Black Mustard Seeds
- 1 whole Sweet Onion, Chopped
- 6 cloves Garlic, Minced
- 1 package Frozen Okra
- 1 teaspoon Garam Masala
- 1 whole Jalapeno Pepper, Sliced
Preparation
Heat the olive oil in a large skillet and add the caraway seeds, the curry leaves and the mustard seeds.
Cook until the mustard seed start to pop and then add the onions and garlic.
Cook until the onions are translucent and then add the frozen okra and the garam masala.
Cook for an additional 20 minutes (until okra starts to brown and onions are caramelized). Season with salt to taste and serve.
This recipe has some heat courtesy of the unseeded jalapeno. If you don’t like that much heat get rid of the seeds and ribs. Enjoy!
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