What I used: Serves 6
2 lb fresh okra washed, dried and cut into 1 inch pieces
1/2 cup of coconut milk
1tsp red hot chili powder (add less or more as needed)1/4tsp turmeric powder
1tsp cilantro seed powder
1tsp ginger garlic paste
1 large onion sliced finely
2 medium tomatoes chopped
½ tsp tamarind paste
2tsp brown sugar
3tsp vegetable oil
Salt to taste
½ tsp mustard seeds and curry leaves for tempering
In a thick bottom skillet, on medium heat, add 1 tsp oil. When it begins to smoke, add the diced okra and roast till they are patchy brown. Set aside on a plate.
Back in the same pan on medium heat, add 2tsp oil. When it begins to shimmer, toss the mustard and curry leaves; add ginger garlic paste and tomato, and cook until it is all soft. Add all the powders and coconut milk. Let it simmer on low till the oil separates.
Now add the roasted okra, raw onions, tamarind paste and brown sugar. Cook on low for 5 to 7 minutes. Don’t over stir the curry as the okra may break and make the curry gooey. I bet there will be no complaints about the okra being slimy now!
Tip: If you want a runny curry for rice, add in extra coconut milk. This curry serves as a thick curry side dish for pilaf, or can be eaten with chapathi/rice.