Gujarati-Style Okra

Name: Gujarati-Style Okra
Yield: serves 4
Ingredients: 3 tablespoons olive or canola oil; A generous pinch of ground asafetida; 1/2 teaspoon whole brown or yellow mustard seeds; 1 pound fresh okra (pick small, tender pods), top and tail removed and then cut crossways at 1/2-inch intervals; 1/8 teaspoon ground turmeric; 1 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4–1/2 teaspoon cayenne pepper, or to taste

December 9, 2011

An everyday vegetable dish, this time in the Gujarati style of western India, made without onions. Because of its viscosity, okra is never washed. Instead, it is wiped with a damp cloth and left for a while to air-dry before it is cut. This dish is generally eaten with legume dishes, other vegetables, yogurt relishes, pickles, and Indian breads.

Recipe notes

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