Sliced Okra in Seasoned Yogurt
-Recipe from Yamuna mataji
This typically Kashmiri dish, from the Srinagar kitchen of Dr. Karan
Singh, is served at room temperature and assembled just before serving.
For entertaining, I like to serve it garnished with toasted almonds or
Preparation time (after assembling ingredients): 15 minutes
Cooking time: under 15 minutes
Serves: 4to 6
1 pound (455 g) okra
1 teaspoon (5 ml) salt
1/8 teaspoon (0.5 ml) yellow asafetida powder (hing)
1 teaspoon (5 ml) garam masala
3 table spoons (45 ml) finely chopped fresh coriander
2/3 cup (160 ml) plain yogurt, or half yogurt and half sour cream
2 table spoons (30 ml) finely chopped toasted almonds or pine nuts
1/8 teaspoons (0.5 ml) freshly ground pepper
2 table spoons (30 ml) toasted sliced almonds or pine nuts, as a garnish melted ghee or vegetable oil for frying
This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.
Wipe the okra with a slightly damp kitchen towel to brush off any
dirt. Dry thoroughly with paper towels, then cut off the stems and
tails and slice crosswise into rounds ½ inch (1.5 cm) thick. Pour ghee
or oil to a depth of 1 ½ inches (4 cm) into a deep-frying vessel. Place
over moderate heat until it reaches 365 F (185 C) on a deep-frying
thermometer. Add the okra and fry until golden brown and crispy. Remove
the okra with a fine-mesh frying spoon and transfer to cookie sheet
lined with paper towels. Sprinkle with ¾ teaspoon (3.5 ml) salt, and
the asafetida, garam masala and coriander, and toss to mix.
Combine the yogurt with the chopped pine nuts, black pepper and
the remaining ¼ teaspoon (1 ml) salt in a bowl and stir until creamy.
portions of the fried okra with the yogurt sauce and garnish with whole
pine nuts, or fold into the sauce and gently blend