Okra
is known in many English-speaking countries as lady's fingers it’s an edible
green seed pod, I first came across it when I was living in Japan. I’m not sure
if it’s traditionally used in their diet but it’s said to originate in S.E.
Asia and Africa. Okra is popular due to its high fiber, vitamin C, and folate content. It’s also
known for being high in antioxidants
and a good source of calcium
and potassium. Sounds like a
super food to me!
My
friend Gaye from Gaye Abandon has shared with me this amazing Okra curry
recipe, a perfect winter meal. It’s got all the ‘good stuff’ in it Cumin, Coriander,
Turmeric, Mustard seeds, Chilli – all the warming anti-inflammatory herbs and
spices, things that aid your digestion, warm you up and keep your circulation
moving! A fantastic flavored curry and vegetarian too.
I
really like what Gaye Abandon Handmade Homewares and Accessories are all about,
her works are all created from 100% wool, upcycled, felted textiles, which
makes it all sustainable and has a real environmental twist. She creates
practical and pleasurable homewares and accessories that mix the multifarious
colours and textures of pieces of felted wool in fresh one-off combinations. What’s
not to love!
Here
goes:
Gaye
says; ‘it’s adapted from a recipe in the Sri Lankan Flavours cookbook by Channa
Dassanayaka, I love to adapt recipes to my tastes”
And
I say ‘why not, that’s the BEST form of cooking’
Okra Curry
Ingredients Serves 4
500g
okra, trimmed and cut into 4cm pieces
2
teaspoons dried red chilli flakes
1
green chilli (sliced in half lengthways- seeds removed)
1/2
teaspoon ground chilli powder
1
teaspoon ground cumin
1
teaspoon ground coriander
1
teaspoon ground turmeric
1/2
teaspoon salt
3
tablespoons olive oil
10
curry leaves (or 2 bay leaves)
1
teaspoon brown mustard seeds
1
onion, thinly sliced
1/2
cup chopped or canned tomatoes
salt
to taste
1/2
cup coconut milk
1
teaspoon lemon or lime juice
Wash
okra and place in a bowl. Toss with turmeric and salt and set aside.
Heat
oil in a large pan over medium heat. Add curry leaves, mustard seeds, onion and
dried chilli. Sauté for about 3 minutes.
Add
okra to the pan, then add green chilli, chilli powder, cumin, coriander, turmeric
and tomato. Cook for 10 minutes tossing regularly so the dry ingredients don't
burn. Add salt to taste.
Add
coconut milk, bring to the boil, reduce heat and simmer until okra is cooked--
about 10 minutes (the okra should still have a light crunch).
Remove
from heat and stir through the lemon or lime juice.
Let
me know when you try it and if it blew your top off. I would love to know what
you thought of the okra flavours.
Also,
if you happen to be around West Footscary you must go and check out Gaye and
Melanie’s Exhibition at Homefront; Interior designs from Reclaimed textiles –
check flier for details or click here. Or just go – it’s a must for all textile
lovers 8th-28th August.
