Okra is not very well known in western countries, but is one of the most popular vegetable in asia and the middle east. It originated in africa and naturally enough was taken to the new world. It is widely use in creole cookery. When buying okra, it is important to choose small, tender beans rather than large, well seasoned ones. The test of tender okra is to bend the thin tip, if fresh and tender it will snap clean off but if old and tough it will bend. Its main characteristic is a mucilaginous quality much prized as a thickener in gumbos and curries.
Serves 6
* 750 g (1/2 lb) small, tender okra
* 2 tablespoon oil
* 1 teaspoon black mustard seed
* 2 sprigs fresh curry leaves
* 1 onion, finely chopped
* 2 teaspoon finely chopped fresh ginger
* 2 teaspoons ground coriander
* 1 teaspoon ground cummin
* 1 teaspoon ground turmeric
* salt to taste
* 1 teaspoon garam masala (see p. 2)
* lemon juice to taste
Wash and dry okra and cut across into thick slices. Heat oil in a wok or frying pan and fry mustard seed and curry leaves until seeds pop. (Cover pan or seeds will jump all over the stove.) Add onion and ginger, stir and fry until soft and golden
Before adding ground spices and stirring over heat for a minute longer.
Add okra, toss and dry until coated with spices, then cover
and cook for 3 to 4 minutes until okra is tender but still crisp. Sprinkle with salt, garam masala and lemon Juice and serve with rice.
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