Okra/ Ladies finger curry-Low oil

Cooking Okra or Ladies finger is tricky due to its slimy nature. Most people fry it in oil to reduce its sliminess. Here is a recipe passed down from Amma using very little oil for seasoning (optional).

You will need

About 20 medium sized Okra

1 teaspoon tamarind paste or 1-2 teaspoon freshly squeezed lemon juice

A fistful of finely chopped fenugreek/methi leaves (optional)

Salt and Jaggary to taste

Peppercorns 4-5 powdered

water 1/4 cup or less.

For the seasoning

Unrefined oil 1/4 tsp (optional)

Split black gram 1/2 tsp

Cumin seeds 1/2 tsp

mustard seeds 1/4 tsp

Turmeric powder a pinch

Curry leaf a twig

Garnish: grated coconut (optional)

Method:

Wash Okra, cut off the stalk.

Carefully cut into about 1/2 cm pieces. Look out for worms.

In a heavy bottomed pan, heat 1/4 tsp oil, add split black gram, mustard seeds and cumin seeds. wait till they brown and mustard begins to splutter.

Now add curry leaves.

Add turmeric and finely chopped methi/ fenugreek leaves.

 Add 1/4 cup of water, tamarind paste/lemon juice, salt, jaggary and pepper. Bring to a boil, adjust taste. It should taste slightly sour-salty.

When the mixture is boiling add the chopped okra. Keep the heat turned at high. Give it a quick stir and keep covered for a minute. You will now see okra all slimy and oozing. Do not panic. Stir once, turn down the heat to a low and cook covered till okra has wilted. Now remove lid and cook in low flame till all water/slime has evaporated. Mix well, and serve.

Tasty Okra curry goes well with Chapati or flat bread and rice.

Note: To select tender Okra snap the tapering end of okra at the tip. If it breaks it is tender, if it just bends, then its mature.

Do not wash okra after cutting, do not keep okra for a long time after cutting.

The stalk can be soaked in warm water for about an hour, squeezed well with hands, the water strained and used as a hair conditioner after washing your hair. It adds shine and volume to your hair if used as a final rinse.