Okra Curry

They had some wonderful okra at the farmer's market nearby that I just couldn't resist. (Boy, that can be a fatal flaw at times...not being able to resist what I want!)

I love fried okra, like all good Christians do, and I thought about it, believe me...but I'm not making a lot of fried food these days and I tried this recipe for okra from Simply in Season ("A World Community Cookbook," that offers recipes to try according to the produce in season! ).  It turned out well for me and makes an easy side or veggie main.

Okra Curry

1/2 cup onion (sliced)
1/4 teaspoon garlic (minced)
1/4 teaspoon ground ginger
1/4 teaspoon ground tumeric
1/4 teaspoon chili powder

• In a fry pan saute onion in 2 tablespoons oil until golden.  Add ginger, garlic, and spices and saute for a few minutes.

1 pound okra (cleaned and trimmed)
1/2 teaspoon salt

• Add and cook a few minutes.

1 cup tomatoes (sliced)

• Add and fry for a few minutes until liquids evaporate. Then serve hot and enjoy!

see the pan just after I've added the tomatoes?

April's notes:

 I like to improvise using what I have on hand and in this used grape tomatoes. They were pretty sweet, but may have helped the caramelization process.  I also used fresh garlic rather than dried, but either should work.  I do like that toasty taste, so the finished product below may appear a little done to you (and feel free to cook less), but it was yummy! Because it's called "curry" you might be thinking of Indian flavors and there is some of that in the dish, and the timing of the spice addition reminds one of tadka, but for me the chili powder threw it out of the distinctly Indian realm (though that is extremely diverse I admit) and into a fusion category.

So there you have it, an okra option for you not-so-good Christians out there. ;)