Okra Masala

Ingredients

• 500 g okras, tender, washed, wiped, dried, top and tail trimmed
• 4 tomatoes, medium-sized
• 3 tbsp butter
• 1 tbsp ginger paste
• 2 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 10 cashews, soaked in 1 cup of water for 30 minutes, ground to a paste
• ¼ coconut, fresh, grated, ground to a paste using ¼ cup of water
• Oil for frying
• Salt to taste

Method

1. Place the tomatoes in a pan and pour just enough water to cover. Boil for 1-2 minutes and then remove the pan from the heat. Drain the water. Cool the tomatoes and remove the skin. Chop them roughly and grind to a paste.
2. Heat sufficient oil in a wok (kadhai); fry the okras until crisp. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Heat the butter on low heat; add the ginger paste and sauté for 1 minute.
4. Add the tomato paste and sauté for 1 minute.
5. Add the cumin powder, turmeric powder, and red chilli powder. Sauté for 1 minute.
6. Add the cashew nut paste and sauté for 2 minutes.
7. Add the coconut paste and sauté until the fat separates.
8. Add the fried okras and salt; mix well.
9. Remove the wok from heat.
10. Serve hot.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).