O-ku-ra!

Spice-stuffed okra
Tuesday, August 28, 2007

Vegetarian recipes from recently released cookbooks:

"Modern Indian Cooking," by Hari Nayak and Vikas Khanna (Silverback Books, 2007)
[Cover image left courtesy of amazon.com]

"Modern" means "fusion" in this new book of Indian-inflected cuisine. Hari Nayak and Vikas Khanna use materials not traditionally connected to Indian cuisine and integrate quintessential Indian spices into different dishes from around the world. But if there's anything predictable about the recipes in this book, it's that they're layered with complex flavors. Spice lists run long, but vegetarian options are plentiful.

-- Evelyn Shih
* * *

Spice-stuffed okra

* 1 tablespoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon mango powder
* 1 teaspoon ground fennel seeds
* ½ teaspoon ground turmeric
* ½ teaspoon garam masala
* ½ teaspoon ground paprika
* ½ teaspoon chili powder
* Salt to taste
* 1½ pounds fresh tender okra, rinsed and patted dry
* 3 tablespoons vegetable oil
* 1½ teaspoons cumin seeds
* 1 large onion, cut in half lengthwise and thinly sliced
* 1 large tomato, coarsely chopped

In a small bowl, mix together the first eight spices and salt.

Remove the ends of the okra stems and discard. Make a long slit on one side from the stem down, stopping ½-inch from the tip. Stuff ½ teaspoon of the spice mixture into each okra pocket. Reserve any leftover spice mixture.

Heat 2 tablespoons of oil in a flat, non-stick skillet and add the cumin seeds. They should sizzle on contact with the hot oil. Quickly add the onion and cook, stirring, over medium-high heat until golden. With a slotted spatula, transfer to a bowl, leaving behind any oil.

Lay the stuffed okra in the skillet in a single layer. Drizzle the remaining 1 tablespoon of oil on top and cook over medium-low heat, turning the pieces very carefully, until golden brown. Scatter the cooked onions over the okra and then add any leftover spices. Mix carefully and cook over medium-low heat, turning occasionally, about 5 minutes. Transfer to a serving platter.

Add the tomato to the skillet and cook over high heat until wilted and coated with any spices left in the skillet, about 2 minutes. Transfer to platter and serve.

Servings: 6.

Copyright © 2007 North Jersey Media Group Inc.