Oh, Okra!
Love it or hate it? It’s time to embrace this southern staple, with its beautiful hibiscus–like flowers, growing all summer long in South Florida.
No one seems neutral about okra. Lovers embrace th...
Niven Patel, chef de cuisine at Michael’s Genuine Food & Drink, grows his own okra in his Homestead backyard garden.
Ingredients
SERVINGS: 4 Serving(s)
Roasted Okra
- 1/2 cup grated coconut, fresh or unsweetened and dried
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric
- 1 tablespoon cumin powder
- 1 garlic clove, chopped
- 1/2 teaspoon cayenne
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 pound okra
- Cilantro to garnish
Tomato and Curry
- 1 tablespoon canola oil
- 1 teaspoon black mustard seeds
- 1 white onion, diced
- 6 fresh curry leaves
- 1 clove garlic, chopped
- 1/2 pound ripe tomatoes, chopped
- Salt and pepper to taste
Instructions
Roasted Okra with Coconut Stuffing
Preheat oven to 400 degrees. Put coconut in a mixing bowl and toss with coriander, turmeric, cumin, garlic, cayenne, lemon juice, olive oil and salt. Slit okra lengthwise and fill with coconut mixture. Spread okra out on a baking sheet and drizzle with olive oil and salt. Roast in oven for 10 minutes or until golden brown.
Tomato and Curry Leaf Sauce Makes 1 pint
Put a sauté pan over medium-high heat and coat with oil. When oil is hot, add the black mustard seeds. Once they start to pop open, lower to medium heat. Add onions and season with salt and pepper. Cook, stirring, until the onions are translucent, about 2 minutes. Add curry leaves and garlic, and sauté for 2 minutes. Finally, add tomatoes and cook down for 10 minutes, until the sauce is thick. Keeps for 2 days sealed in the refrigerator. To serve, spoon tomato sauce on the serving dish and arrange okra on top. Garnish with cilantro.
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