Updated: Aug 21, 2021
Okra is a hard vegetable to develop a taste for. It's slimy texture is not for everybody.
Plus, it takes a special trick for okra not to be slimy. That is to make sure your preparation of okra removes all water from the dish. As soon as the okra is dehydrated, it is no longer slimy.
This dish was a staple at our house whenever my dad was out of town on business. My mom, brother and I would simply bypass dinner at the table and eat Paratha (lightly sauted Indian flatbread) and Bhindi Bhaji in front of the TV. It was perfect. Not that I didn't like our family meals at the dinner table. They were great too but different is also fun depending on the situation.
That's why I feel totally fine mixing up what "dinner time" looks like. Most of the time, it's at the table. Sometimes, we get fancy for no reason at all except to set the table to match a lovely bouquet. Other times, it can be dinner in front of the TV and it doesn't have to be the weekend for that to be that case.
Here, of course, it's not so easy to make paratha on a weeknight. However, a lightly sauted flour tortilla (whole wheat or regular) can work equally well. Heat a pan on high. Spray some oil in the pan. Add the tortilla and cook for 30 seconds on each side.
1 cup chopped red onions
3 cups chopped okra
1 Teaspoon LCY Go To Curry Mix (more depending on desired flavor intensity)
1. Add 2 tablespoons cooking oil.
2. Add the chopped onions till they turn translucent.
3. Add the chopped okra.
4. Start with adding 1 teaspoon of the LCY Go-To Curry Mix (you can add more later).
5. Stir and let cook, uncovered, till the okra starts to shrink and the onions and okra start to caramelize. About 20 minutes on medium heat.
Note: Removing okra before it browns will keep it slimy -- something most people don;t like about okra. If you can get over that part, deliciousness awaits you. Enjoy on toast, or with Rice and lentils.
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