Madhur Jaffrey's Sweet and Sour Okra

Recipe by Chef Kate
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If fresh okra is used, trim off any tough stems.
  • If frozen okra is used, defrost and drain.
  • Cut each pod into 3/4 inch lengths.
  • Put the garlic, pepper flakes and three tablespoons of water in the blender and blend as thoroughly as possible.
  • Empty the mixture into a small bowl and add the ground cumin, coriander and turmeric and blend well.
  • Heat the oil over medium high heat in a nine inch skillet and add the whole cumin seeds.
  • Cook briefly until the seeds start to sizzle and add the spice paste.
  • Cook, stirring, about one minute.
  • Add the okra, salt, sugar and lemon juice and the remaining four tablespoons of water.
  • Stir to blend.
  • Bring to a simmer, cover closely and cook over very low heat about ten minutes.
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