Okra With Mustard Seeds
My YJ Recipes
The succulent taste of Bengali okra is amplified by mustard seeds.
Makes 4 servings.
1 pound whole, fresh okra
1 tablespoon black mustard seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon ground turmeric
1/2 to 3/4 teaspoon cayenne
1 teaspoon salt
1 teaspoon vegetable oil
1/8 teaspoon nigella seeds (optional)
2 fresh, hot green chilies, seeded and sliced
1. Cut off the very tips of the okra pods and peel the cone-shaped tops.
2. Rind mustard seeds in a spice grinder and place in a small bowl. Stir in turmeric, cayenne, salt, and up water.
3. Heat the oil in a large frying pan over medium heat. Add nigella seeds. Ten seconds later, add okra. Stir over medium-low heat for 10 minutes or until lightly browned. Add spice mixture and chilies.
4. Cover, reduce heat, and simmer gently for 5 to 8 minutes, or until okra is tender.