Okra is a staple of the American South: fried, pickled, stirred into gumbos. It’s also the primary component of a popular North Indian dish called bhindi (okra) masala, the inspiration behind this recipe lightly adapted from William Stark Dissen’s “Thoughtful Cooking: Recipes in the New South.” Bursting with bright curry spices and fresh herbs, it’s also loaded with nutrients and fiber. Pair it with rice and a yogurt-based sauce to make a quick vegetarian meal in a bowl. Serves 4.
Cucumber Raita:
- 1 cup plain Greek yogurt
- ½ medium cucumber, peeled, seeded, and diced small (about 1 cup)
- 1 teaspoon minced fresh garlic
- 1 tablespoon chopped cilantro
- 2 teaspoons chopped mint leaves
- 1 ½ teaspoons lime juice
- ¼ teaspoons ground cumin
- ¼ teaspoon garam masala
- Pinch of cayenne pepper
- Kosher salt to taste
Okra and Tomato Stew:
- ½ cup extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon minced fresh garlic
- 2 medium plum tomatoes, diced
- 1 pound okra, stems trimmed and sliced crosswise ½ inch thick
- ½ cup chopped cilantro
- 1 teaspoon garam masala
- Jasmine or other white rice and lime wedges for serving
Instructions
- Make the raita: In a medium bowl, stir together the yogurt, cucumber, garlic, cilantro, mint, lime juice, cumin, garam masala, cayenne, and salt to taste. Cover and refrigerate until ready to use.
- Make the stew: In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally, until translucent, about 7 minutes.
- Add the turmeric, cayenne, 1 teaspoon salt, and a few grindings of black pepper. Cook and stir until fragrant, 1 to 2 minutes. Add the garlic and cook 30 seconds. Add the tomatoes; cook and stir for a minute more. Add the okra; cook and stir for 2 minutes more.
- Cover and continue cooking, stirring occasionally, until the okra is tender but not mushy, 5 to 7 minutes. Remove from the heat, and stir in half the cilantro, lime juice, and garam masala.
- Divide the okra among serving bowls and garnish each with a dollop of raita and the remaining cilantro. Serve with rice and lime wedges.
Susan Puckett is an Atlanta-based food writer and cookbook author.