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Veggie Table - Show #6

Okra (Bhindi Ki Sabzi)

• 3 tbsp (50 mL) -- Clarified butter or vegetable oil
• 1 tsp (5 mL) -- Salt
• 1 tbsp (15 mL) -- Ground cumin
• ½ tsp (2 mL) -- (or to taste?) Ground pepper
• 1 -- Medium onion, peeled
• 1 lb (500 g) -- Frozen whole or fresh okra

Wash fresh okra under cold running water and with a small knife, scrape the skin to remove fuzz. Frozen okra has to be defrosted and drained only. Pat okra dry. Heat oil or clarified butter in a heavy skillet until drops of water sputter instantly when dropped in(about 10-12 minutes). Add onions and salt, stir fry about 7-8 minutes until onions are golden brown (be careful not to burn). Add okra, cumin and pepper and continue frying, stirring constantly until okra is tender and most of the liquid in the pan is evaporated. (Frozen okra will be sticky after cooking).