Okra With Yogurt Sauce Recipes

CRISP OKRA IN YOGURT SAUCE

Steps:

• Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.
• Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste.
• Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
• Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.

OKRA WITH YOGURT SAUCE

Steps:

• Trim the stems of the okra, but not all the way to the end.
• Heat oil a large pan and fry the garlic.
• Add the okra to the pan and fry for two to three minutes, stirring often. (Frying the okra keeps it dry and prevents it from becoming slimy.)
• Add lemon juice to the pan and simmer for a few more minutes, until okra softens. Season with salt and remove from the heat.
• To serve, fill a small serving bowl with yogurt and pile the cooked okra on top. Drizzle lightly with olive oil and garnish with mint leaves.

SOUTHERN FRIED OKRA WITH JALAPENO YOGURT SAUCE

Steps:

• 1. Mix yogurt, jalapeno, lime juice and cilantro in non reactive bowl. Cover and refrigerate.
• 2. Trim okra by cutting away and discarding tips and stems. Cut in 1/2 inch thick slices. Soak in buttermilk for 30 minutes. Keep chilled.
• 3. Combine cornmeal, flour and Cajun seasoning in large ziploc bag.
• 4. Working in small batches remove okra from buttermilk with slotted spoon. Add okra to ziploc bag and shake to coat.
• 5. Pour oil in dutch oven or heavy pan to a depth of 1 inch. Heat oil to 375 degrees. Using the tongs remove the okra from the bag and add to the hot oil. Fry until golden brown on the bottom then flip and fry until the other side is golden brown; approximately 2 minutes. Drain on paper towels.
• 6. Serve warm with jalapeno yogurt sauce.