Okra with Ginger, Coriander, Sesame Seeds and Olive Oil

I was planning to make Sailu’s bhindi sambhariya for dinner when to my dismay, I found that my okra wasn’t the right fit for it – too large, not tender enough. So instead I cut the okra into vertical strips and cooked it with a sort of Indo-western spice mix. The result was an unexpected delight – nutty and fresh, delicate and sharp.

If you thought extra-virgin olive oil and Indian food don’t mix, you have another think coming. Presenting for you the recipe of okra with ginger, coriander, sesame seeds and olive oil.

You Need:

• Okra – 250 grams
• Ginger – 1-inch stick
• Coriander leaves – 1 small bunch
• Green chili – 1
• Salt – to taste
• Roasted peanuts – 2 tablespoons
• Sesame seeds – 2 tablespoons [buy here]
• Coriander powder – 2 teaspoons [buy here]
• Turmeric powder – 1/2 teaspoon [buy here]
• Extra-virgin olive oil – 1/2 tablespoon [buy here]
• Olive oil – 1/2 tablespoon [buy here]

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How To Make Okra with Ginger, Coriander, Sesame Seeds and Olive Oil:

1. Slice the okra

Wash and pat dry the okra. Slice each vertically into 4 strips.

Since I was using slightly mature okra, I scooped out and discarded the big seeds.

2. Prepare the masala

Peel and chop an inch-long stick of ginger.

Toast the sesame seeds on a skillet on medium-high flame till they turn golden and give off a nutty aroma.

Toast the peanuts on medium-high flame till their skin turns golden-brown. Let the peanuts cool and rub off their skins – I do this by holding the peanuts between my palms and moving them around gently till the skin falls off.

Dry roast the coriander and turmeric powder for 30 seconds on medium-high flame.

Chop the coriander leaves roughly.

Let the roasted ingredients cool to room temperature. In the grinder, place ginger, green chili, coriander leaves, peanuts and sesame seeds and grind them.

Then add to the grinder the roasted coriander and turmeric powder, salt and two teaspoons of extra-virgin olive oil, and give it another run. [Missed taking a picture after this step – the masala perks up in color and turns to paste consistency.]

3. Sauté the okra

Heat two teaspoons of olive oil in a wide non-stick pan. Slide in the okra strips.

Cook covered on medium heat for five minutes, turning them around every minute.

Uncover and cook for another three minutes on high flame, tossing the pan regularly. Since the okra is cut thin, it will be cooked through by now.

Mix the masala paste into the okra and continue to cook for another two minutes.

Serve warm with chapatis and kachumber salad on the side.

Notes:

Check out other popular okra recipes on the blog: