Okra is a summer vegetable. at its best in June or July. The pods should be small - 3-4 inches long, and the pointed end will snap off if fresh; when the pods are old, the ends will only bend. The cut pods release a glutinous sap, so rinsed okra must be dried thoroughly on paper towels before it is cut, to prevent excessive stickiness. Since this is a pan-fried vegetable, cooked without water. a non-stick frying pan is ideal, using minimal amount of oil to yield the lightly browned vegetable.
Serves: 4
Fresh okra - 1 lb
Ghee or oil - 3-4 tbsp
Ground Coriander - 1 1/2 tbsp
Ground Cumin - 1/2 tsp
Red chilli powder - 1/4 tsp
Garam masala - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste
1. Wash the okra and dry thoroughly on paper towels. Trim off the tip and stem, and slice into rounds 1/3 inch thick.
2. In a large, heavy frying pan, preferably non-stick. heat the ghee or oil over moderately high heat. When it is hot but not smoking. add the okra in a single layer and reduce the heat to moderate. Cook for about 20 minutes stirring occasionally to brown the okra evenly.
3. Toward the end, add the ground spices, raise the heat to moderately high and. stirring steadily, fry until golden brown and fully cooked.
4. Remove the pan from the heat, sprinkle with salt, toss to coat the okra evenly, and let it sit, covered, for 1 minute before serving.
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