The succulent taste of Bengali okra is amplified by mustard seeds.
- Makes 4 servings.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.
Recipes printed with permission from A Taste of India, by Madhur Jaffrey.