Crisp Okra in Yogurt Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings (as part of a large meal)
- salt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon hot red pepper flakes
- Carbohydrate 11 g(4%)
- Cholesterol 5 mg(2%)
- Fat 27 g(42%)
- Fiber 5 g(19%)
- Protein 4 g(8%)
- Saturated Fat 10 g(50%)
- Sodium 395 mg(16%)
- Calories 291
Preparation Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt. Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste. Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat. Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt. Cooks' Notes:•Indian ingredients can be mail-ordered from Kalustyans.com. •Okra can be fried up to 3 hours ahead and kept on paper towels, uncovered, at room temperature.
Preparation Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt. Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste. Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat. Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt. Cooks' Notes:•Indian ingredients can be mail-ordered from Kalustyans.com. •Okra can be fried up to 3 hours ahead and kept on paper towels, uncovered, at room temperature.
