By Chef Kate on April 20, 2005
Photo by Susie D
Photo by Susie D
"I love okra and this is a really good to way to prepare it. You can add more red-pepper if you like more heat."
Serving Size: 1 (148 g)
Servings Per Recipe: 4
"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."
"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!"
"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! "
"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 recipe#150810 and it went quite well. Made for Veggie Swap 31 ~ February 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!"