alteRecipes.com recipe
derived from Ruta Kahate's
5 Spices, 50 Dishes
(Chronicle, 2007, pages 92-93)
| 1. | okra | 4 oz. fresh okra pods |
| 2. | goat yogurt | ½ cup |
| salt | to taste | |
| sugar | a tiny pinch | |
| cayenne | a tiny pinch | |
| turmeric | ¼ teaspoon fresh grated | |
| 4. | peanut oil | 1 Tablespoon |
| 5. | brown butter | 1 Tablespoon |
| mustard seeds | a tiny pinch |
1. As little as an hour before you begin to cook or as much as 3 days, lay the okra pods out to dry.
2. Whip the yogurt, salt, and sugar with a fork till the mixture is smooth. Then top the yogurt with the cayenne and turmeric but don't stir them in.
3. Cut the okra into half-inch slices
4. Film the bottom of your big frying pan with oil, spread the cut okra out in a single layer, put the pan on a medium flame, and let it cook undisturbed till the underside of the okra pieces are dark and crispy, about 6 minutes.
Stir the pieces around. Lower the flame and let the second sides brown, about 4 minutes.
Lay the pieces out in a single layer on paper towels to drain.
5. Put the brown butter and the mustard seeds in a small frying pan with a lid. Put the top on and put the pan over a medium flame. When you hear the mustard seeds crackling, remove the pan from the fire and pour the hot butter and mustard seeds over the yogurt.
Stir the spices and the okra in and eat the dish promptly.