Okra Curry

I love okra but I don't like the slipperiness of it in several recipes. In this recipe, I pan-fry the okra first to seal the surface before adding it to liquids, which is when it seems to release its sliminess.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 cup coconut milk
• 1  tablespoon tamarind paste (can omit)
• 1 1⁄2 lbs okra, rinsed and dried
• 2  garlic cloves
• 1  inch gingerroot
• 2  green chilies
• 1  large tomatoes, chopped
• 2  teaspoons coriander powder
• 1  teaspoon cumin powder
• 2  tablespoons  vegetable oil
• 1⁄4 teaspoon turmeric powder
•  salt
• 1⁄2 teaspoon garam masala
•  cilantro, to garnish

Directions

1. Slice okra into 1/2-inch pieces and brown in skillet for 8-10 minutes (you may need to add a dab of oil if it sticks to your skillet).
2. In a blender, process the ginger, garlic chilies, tomato, coconut milk, tamarind, coriander and cumin until they form a smooth paste.
3. Heat the oil, add the this processed paste, and cook until golden brown, about 6-8mins.
4. Add the turmeric and salt to taste.
5. Add 1/4cup water, bring to a boil and simmer until the gracy thickens to your liking.
6. Mix in the okra and simmer another 5min or so to infuse flavors.
7. Sprinkle with garam masala, some cilantro and serve.