I stocked up on okra, because as I live in the wilds of Somerset, even in a town like Frome, this vegetable is something of an exotic novelty for me these days. I love their impossibly funky bike wheel pattern when they’re sliced open, and their weird and unique ooziness.
This recipe is adapted from one I learnt at Little Cove Yoga Retreat in Goa. Don’t be deterred by the long list of ingredients; like many curry recipes, there’s really not that much to it once you get started, as most items listed below are spices you can just throw in.
3 tsp sunflower oil
1 tsp black mustard seeds
1 tsp coriander seeds
1 tsp fennel seeds
3 medium-sized onions, finely chopped
5 cm piece of ginger, peeled, grated and finely chopped
2 green chillies, deseeded depending on heat preferred
5 cloves of garlic, peeled and roughly chopped
300g okra, washed, topped and tailed
2 tsp turmeric
2 tsp cumin seeds, lightly crushed
1 tsp garam masala
½ tsp salt
25 g fresh coriander, chopped
Heat the oil on a medium-high heat and cook the mustard, coriander and fennel seeds for a few minutes, until the mustard seeds start to pop.
Turn the heat down to medium low and add the onions, ginger and chillies, cooking for 10 minutes.
While the onion is cooking, slice the okra into pieces about 0.5cm thick.
After the onion has cooked for 10 minutes, add the garlic, turmeric, cumin seeds, garam masala and salt. Cook for a further 10 minutes.
Add the okra and 50ml of water and cook, covered, on a low heat for 20 minutes.
Add the coriander and cook for another 5 minutes.