Okra is one of those vegetables I do not have a relationship with. This was my first time making it. Before this, I think I have had okra maybe once or twice before and that was in my college years.
It is readily available here in Kampala and quite cheap, so I decided to give it a try. Okra, also known as lady fingers are believed to have originated in Ethiopia; which I find interesting as it is mostly found in West African cuisine.
According to http://www.heathline.com, okra is rich in nutrients, low in calories, has anti oxidative properties, and may lower risk of heart disease among other benefits.
I decided to use a recipe from Raghavan Iyer’s “660 Curries” cookbook. This is one of my favorite cookbooks because of the variety of vegetable, rice and especially legume dishes, and his explanations on different spice mixes in an easy to understand way. My love for Indian cuisine in all its variety knows no bounds.
Raghavan’s Okra in Cashew Vinegar sauce is an easy to make recipe that results in a tasty dish without the sliminess that makes many fear cooking okra. Let’s get started:-
As the okra fries, crush the cashew nuts, onion, ginger and garlic until they are minced. You can use a food processor for this, I did it manually, obviously …
Next, add a 1/2 cup of water, the vinegar, salt and the fried okra. Stir then cover. Reduce heat and let it braise till fork tender, about 10 minutes.
After 10 minutes, add the tomato and dhania. Simmer uncovered for a few minutes till the tomato is a bit soft but still firm then serve.
It was an interesting recipe to make and the okra was not at all slimy. The high heat when stir frying helps avoid that.
I had it with simple steamed basmati rice.
This is another dish that fits my bill. It is easy to make, tasty, healthy, colourful and filling.
Definitely worth a try!