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Score! This is an over the wall home run recipe! Man oh man are these pods good. If you like okra you will adore this dish. My pods were tiny so I just cut them in half. A tip Ihave learned is the less you mess with cut okra pods the less slimy it will be so toss and stir as little as possible. Terrific dish. Loved it.

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Pot Scrubber October 28, 2008

What a great recipe for okra! I knew that this was a winner before I tried it as I trust any recipe by Madhur Jaffrey. That it had Chef Kate's personal seal of approval was just one more assurance for me, and I was not disappointed. I did not trim my okra as they were baby pods, and completely delectable. The spicy paste permeated the pods and turned a vegetable that I love any way, into a wonderful new dish that I can't wait to make again. The recipe could not be any easier to make and - you have to try this the next day, if you have leftovers, as a cold antipasti-type salad. Absolutely super!

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evelyn/athens May 07, 2006

I think I just found my favorite okra recipe ever! This is a 10 star in my book. I have had okra in many forms, but this puts a whole new spin on okra. I loved the cumin flavor and slight heat and didn't find it particularly sweet or sour. I thought DH might not care for it, but he rated it 5 stars too. Thank you Kate for a recipe that will be my first choice when I have fresh okra!

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Susie D August 30, 2005

This is good. I used defrosted frozen okra that was pretty small but I did cut them. Instead of red pepper flakes I used some cayenne pepper powder as I didn't have any but I think it would go better with the flakes. I used all ground cumin as I need to buy more whole! Used freshly ground coriander, canola oil to be peanut and soy free, sea salt, white sugar, plus the rest. I served it with Ginger Rice and it went quite well. Made for Veggie Swap 31 ~ February 2011.

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UmmBinat February 18, 2011

Yummy! This was tasty and very easy. I used frozen okra so mine was a little more slimey than if I had been able to get fresh, but as it was, I had to go to 4 different grocery stores before I found any at all! Very well balanced flavors and I actually thought the mucilage helped- the spices and garlic paste really stuck to the okra. I used unfiltered peanut oil, which I really recommend, since it has more peanut flavor and that really combines well with the okra. We served with cauliflower (a variation of Cauliflower with Five Spices #82836) and a lamb curry. This made a lovely warm weather meal and I will probably make this again this summer. Maybe I'll be able to get some fresh okra... Thanks!

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Roosie May 21, 2005
Madhur Jaffrey's Sweet and Sour Okra