Ease of Preparation: Moderate
Preparation Time: 20 min
Cook Time: 30 min
Servings: 8
Recipe By: Raghavan Iyer
From: 660 Curries
Used with permission of Workman Publishing
Other Side Dishes
Other Indian
Other Side Dishes
Other Indian
Seared Okra with Potatoes and Tomato
Either you love okra or you hate it -- for exactly the same reason. Its slimy quality elicits strong opinions on either side of this slippery dispute. I, for one, like okra in any size, shape, or form. This tomato-based curry combines pan-fried potatoes and okra in a dish that wins over everyone on the debate teams. (The secrets to eliminating okra's objectionable nature are to wash and to dry the pods completely before cutting them, and to fry them before you simmer them in a sauce.)
Ingredients
1 pound fresh okra, rinsed and thoroughly dried
4 tablespoons canola oil
1 pound russet or Yukon Gold potatoes, peeled, quartered, and thinly sliced crosswise
2 teaspoons coarse kosher salt or sea salt
1/2 teaspoon cayenne
1/4 teaspoon ground asafetida
1/4 teaspoon ground turmeric
1 large tomato, cored and cut into 1-inch pieces
1/2 cup water
4 tablespoons canola oil
1 pound russet or Yukon Gold potatoes, peeled, quartered, and thinly sliced crosswise
2 teaspoons coarse kosher salt or sea salt
1/2 teaspoon cayenne
1/4 teaspoon ground asafetida
1/4 teaspoon ground turmeric
1 large tomato, cored and cut into 1-inch pieces
1/2 cup water
Directions
Trim the caps off the okra without cutting into the pods.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the okra pods and fry, turning them occasionally with a pair of tongs, until they are soft and evenly browned all over, about 10 minutes. Transfer them to a plate.
Drain the potatoes and pat them dry with paper towels.
Heat the remaining 2 tablespoons oil in the same skillet. Add the potatoes and fry, tossing them occasionally, until they are crisp and brown, 5 to 10 minutes. Return the okra to the skillet, and add the salt, cayenne, asafetida, and turmeric. Continue to stir-fry the combination until the spices start to roast, about 1 minute.
Add the tomato and 1/2 cup water. Stir once or twice, and bring to a boil. Then reduce the heat to medium-low, cover the skillet, and simmer, stirring occasionally, until the potatoes are fork-tender, 8 to 10 minutes. Serve immediately.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the okra pods and fry, turning them occasionally with a pair of tongs, until they are soft and evenly browned all over, about 10 minutes. Transfer them to a plate.
Drain the potatoes and pat them dry with paper towels.
Heat the remaining 2 tablespoons oil in the same skillet. Add the potatoes and fry, tossing them occasionally, until they are crisp and brown, 5 to 10 minutes. Return the okra to the skillet, and add the salt, cayenne, asafetida, and turmeric. Continue to stir-fry the combination until the spices start to roast, about 1 minute.
Add the tomato and 1/2 cup water. Stir once or twice, and bring to a boil. Then reduce the heat to medium-low, cover the skillet, and simmer, stirring occasionally, until the potatoes are fork-tender, 8 to 10 minutes. Serve immediately.
Chef Suggestions
Submerge cut potatoes in a bowl of cold water to prevent browning.
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