Okra Curry

When I think of okra, I picture a Southern American dish. Though, my Turkish landlord taught me an okra dish.-Mike  

Okra has a long history in Indian cuisine.

भिंडी करी (Hindi)

/bhindee karee/

6 Tbs. (90 ml) olive oil

1 1/2 pounds (680 g) organic okra, remove the stems

1 chopped organic onion

3 minced organic garlic cloves

1 Tbs. (9 g) or more to taste, each: curry powder and grated ginger

2 1/2 cups (600 ml) organic vegetable broth

1 cup (240 ml) organic coconut milk

2 tsp. (10 g) organic honey

1 tsp. (5 g) cornstarch (also called: maize, starch, or cornflour)

10 sprigs of cilantro or parsley, chopped

organic lime wedges 

एक /ek/ 1. Heat 2 Tbs. (30 ml) oil in a skillet over medium-high heat.

दो /do/ 2. Add half of the okra and cook, stir, until crisp and browned on most sides, 5-7 minutes.

तीन /teen/ 3. Transfer to a bowl and cook the rest.

चार /chār/ 4. Let skillet cool a little.

पांच /pānch/ 5. Heat rest of the oil over medium heat.

छ: /chay/ 6. Add the onions and cook fo 5 minutes.

सात /sāth/ 7. Stir in the garlic, ginger, and curry powder, cook a minute.

आठ /āt/ 8. Stir in the broth, scrap up the browned bits, and bring to a simmer.

नौ /nao/ 9. Cook and stir f0r 15-20 minutes.

दस /das/ 10. Whisk the coconut milk, honey, and cornstarch in a bowl, then whisk into the skillet.

ग्यारह /gyārah/ 11. Bring to a simmer and cook about 30 seconds.

बारह /bāraha/ 12. Stir in the okra and any juices. Simmer a little longer.

तेरह  /tēraha/ 13. Transfer to a bowl. Sprinkle with cilantro/parsley and serve with lime wedges.