Spiced Okra with Tomato

By |2017-05-08T12:06:31+02:00July 23rd, 2013|Featured Articles, Food, Indian Food Easy Peasy, Portfolio, Published, Recipe Development, Recipe Index, Recipes, Vegetables|

The trick, I think is to cook the okra for far less time than the aunties will tell you to. It can stand to hold just a little crunch. A little vinegar added will help combat the mushiness. Amchur (dried mango powder) adds a lovely tangy element, balanced with green chilli and warming cumin and coriander. It's a dry braised "curry" of sorts.

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