Creamy yogurt with okra is a delicious pairing.
- 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 cups okra pods, cut crosswise into ¼" slices
- Kosher salt, to taste
- 3 tbsp. Indian chickpea flour
- 3⁄4 cup Greek yogurt
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.
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.