Madhur Jaffreys Sweet And Sour Okra Recipes

MADHUR JAFFREY'S SWEET AND SOUR OKRA

Madhur Jaffrey's Sweet and Sour Okra image

I love okra and this is a really good to way to prepare it. You can add more red-pepper if you like more heat.

Provided by Chef Kate

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs fresh okra or 2 (10 ounce) packages frozen okra, defrosted
2 tablespoons garlic, finely chopped
1/2 teaspoon red pepper flakes
7 tablespoons water
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 cup peanut oil or 1/4 cup vegetable oil
1 teaspoon whole cumin seed
salt
1 teaspoon sugar
4 teaspoons fresh lemon juice

Steps:

If fresh okra is used, trim off any tough stems.
If frozen okra is used, defrost and drain.
Cut each pod into 3/4 inch lengths.
Put the garlic, pepper flakes and three tablespoons of water in the blender and blend as thoroughly as possible.
Empty the mixture into a small bowl and add the ground cumin, coriander and turmeric and blend well.
Heat the oil over medium high heat in a nine inch skillet and add the whole cumin seeds.
Cook briefly until the seeds start to sizzle and add the spice paste.
Cook, stirring, about one minute.
Add the okra, salt, sugar and lemon juice and the remaining four tablespoons of water.
Stir to blend.
Bring to a simmer, cover closely and cook over very low heat about ten minutes.

Nutrition Facts : Calories 192.6, Fat 14.2, SaturatedFat 2.4, Sodium 17.5, Carbohydrate 16, Fiber 6, Sugar 3.3, Protein 4.1

SWEET AND SOUR OKRA

Sweet and Sour Okra image

Make and share this Sweet and Sour Okra recipe from Food.com.

Provided by Daydream

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

14 ounces young fresh okra
7 garlic cloves, peeled and roughly chopped
1 whole dried hot red chili pepper (or less if you prefer it mild)
9 tablespoons water
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
3 -4 tablespoons vegetable oil
1 teaspoon whole cumin seed
1 teaspoon salt (more or less to taste)
1 teaspoon dark brown sugar (or jaggery)
4 teaspoons lemon juice

Steps:

Rinse the okra, pat it dry with paper towels, trim the ends, and slice into 3/4 inch lengths.
Place the garlic, chilli and 4 tablespoons water into an electric blender and blend until a smooth paste forms.
Transfer the paste to a small bowl and add the ground cumin, coriander and turmerc and mix well.
Heat the vegetable oil in a 9-inch skillet, then add the whole cumin seeds. Once they sizzle (take care, as they easily burn), reduce the heat and pour in the spice mixture from the small bowl. Saute and for about a minute.
Add the okra, salt, sugar, lemon juice and 5 tablespoons water. Stir to mix and bring to a gently simmer. Cover and simmer over low heat until okra is tender, around 10 minutes, adding a splash more water if necessary.

Nutrition Facts : Calories 143.2, Fat 10.8, SaturatedFat 1.4, Sodium 594.4, Carbohydrate 11.5, Fiber 3.8, Sugar 2.6, Protein 2.7

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