Okra and Chickpea Curry Ingredients 1/2 cup onion, sliced 1/4 teaspoon garlic, minced 1/4 teaspoon ground ginger 1/4 teaspoon ground turmeric ¼ teaspoon chili powder 1 pound okra, cleaned and ...

Notes: Frying helps to remove the stickiness of okra. Do not boil the curry after adding the first pressed coconut milk. Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India.

Toss to coat. Sprinkle the okra with salt, curry powder, chile powder and cumin; toss to evenly coat the okra with the seasonings. 2. Spread in a single layer on a cookie sheet.

Recipe: Okra, Eggplant and Chickpea CurryIngredients 1tspeach whole cumin and coriander seeds 0.5tspeach whole black peppercorns and fennel seeds 3tbspvegetable or canola oil 4 finely minced ...

1 (14.5-ounce) can diced tomatoes 2 quarts shrimp stock or water 1-1/2 teaspoons Creole seasoning 2 bay leaves 1/2 teaspoon dried thyme 1/4 cup chopped flat-leaf parsley Cooked long-grain white ...

Okra can be "a little finicky, especially if it isn't fresh," Cara Mangini, author of "The Vegetable Butcher" (Workman Publishing, 2016, $29.95) writes. "Buy okra in season (if possible from ...

Pat the okra dry with a paper towel and toss the okra with the chickpea flour, if you’re using it. When the oil is hot, add the okra and cook, stirring occasionally until very tender and deeply ...

The okra needs to marinate for 1 to 2 hours. Leftover rice can be reheated in a 350-degree oven or in a large nonstick skillet over medium-high heat; turn the rice periodically until heated through.

When the oil is hot, add the okra and cook, stirring occasionally, until very tender and deeply browned, 20 to 30 minutes. Transfer to a plate with a slotted spoon, and season with salt.