Okra was always this weird veggie that we didn’t get a lot growing up in Chicago. It’s not like we didn’t get it, we just didn’t use it much. My mom would put it in gumbo, but that’s about it. I always liked it, but thought it was just for certain types of food. I really got into it when I moved south of the Mason-Dixon line.
I adapted the Cookshelf: Indian recipe for Okra Curry for this recipe. I like my additions better, but the original recipe is a little less intense. My adapted recipe is below.
Potato Okra Curry
1 lb Okra
1 lb Potatoes (I used red)
Hot curry powder, to taste (Original recipe called for 2 curry leaves only)
Sweet curry powder, to taste
Garam masala, to taste
2 medium onions, sliced
3 cayenne peppers (or hot pepper of your choosing), diced
2 medium tomatoes, sliced
2 tbs lemon or lime juice
Fresh cilantro leaves
1. Rinse the potatoes and okra and dry them thoroughly. Chop off and discard the ends of the okra and any bad parts of the potatoes. Cut the okra into 1 inch long pieces and the potatoes into 1 inch cubes.
2. Toast 1 tsp of hot and sweet curry powder and 1 tsp of garam masala in a large frying pan until fragrant. Add oil to the pan (eyeball it, a few turns of the pan is fine). Once it’s warm, add the onions and chilis and stir fry for 5 minutes, or until tender.
3. Add in the potatoes. You may need to add more oil, depending on your pan (mine is not nonstick). Cook for a few minutes, then gradually add in the okra, mixing with a spoon. Stir-fry for 12-15 minutes, or until tender.
4. Add in the sliced tomatoes and sprinkle with lemon or lime juice.
5. Give it a good mix and taste it. Here I usually add a LOT more hot, sweet, and garam masala. Once you found your flavor, garnish it with cilantro leaves, and let it simmer for a few more minutes. The okra should be good and gooey, and the potatoes should be done.
6. Serve it up with some Naan bread!