Okra in Yogurt
Creamy yogurt with okra is a delicious pairing.
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Credit: James Oseland
3 tbsp. peanut oil
2 tsp. cumin seeds
2 tbsp. chopped garlic
1 tbsp. hot paprika
1 tbsp. sugar
2 tsp. ground turmeric
1 1⁄2 lbs. okra pods,
cut crosswise into 1⁄4" slices
Kosher salt, to taste
3 tbsp. Indian chickpea flour
3⁄4 cup Greek yogurt
1. Heat oil in a 12" skillet over high heat. Add cumin; cook, stirring, until fragrant, about 30 seconds. Add garlic, paprika, sugar, and turmeric; cook until garlic is soft, about 2 minutes. Add okra and season with salt; cook until okra is coated in the spice mixture, about 45 seconds.
2. Stir in 3 cups water and bring to a simmer; cook until okra is crisp-tender, about 4 minutes. Stir in chickpea flour and cook until thickened, 2–3 minutes. Remove from heat; let cool for 5 minutes. Stir in yogurt.
SERVES 6
This okra was a low point, but to be up front, I've never enjoyed this slimy stuff.
I loved it. It was tasty and worth making.