What to do with overpriced Okra

I found some okra in my regular supermarket. The exorbitant price of 17.80 € / KG did not deter me from purchasing a few hundred grams.

I was recently in a Southern Indian restaurant where I had an amazing okra dish as a part of the banana leaf meal. The banana leaf meal, for those who have never had one, is a richly exotic experience. A banana leaf is placed on the table like a placemat, but food is placed on it, like a plate. Overwhelmed by all the food and the sensual lack of utensils, I focussed on the food and not on the names.

Back at home, with my overpriced okra waiting in the fridge, I knew I didn't have time to experiment. I had time to slice & sautee. I sliced the okra, diced some onions, and realized I needed to call my mom. I'd eaten okra many times before but had never cooked it. The result of a 3 minute phone call outshined the rest of the meal. I can't even remember what I made. But I will make the okra again.



Sauteed Okra in a Light Dry Curry

2oo g okra
2 Tbsp oil
1/2 medium onion, diced
1/4 tsp minced garlic
1/2 tsp curry powder
1/4 tsp paprika
1/4 tsp cayenne pepper
1 small tomato, chopped
salt to taste

Wash okra, pat dry. Slice in 1/4" slices. Dice onion. In a pan over med heat, saute onion and garlic. When the onions and garlic are softened, add spices while stirring continuously. When the spices start to release their perfume, add okra, and cover. Allow to cook for a few minutes, when the okra are nearly cooked through, add chopped tomato. Stir until tomato seperates from skin. Add salt to taste.

Although I was incredibly happy with the dish, it wasn't the okra that caused inspiration. I think that dish is called okra kichadi. Next time I buy okra, it will be from the green grocer down the street (for 5.90€ / KG) and I will vaguely follow the following recipe: http://indianfoodrocks.blogspot.com/2007/03/amminis-okra-kichadi.html. And I'll call my mom to tell her how it all goes.