There is no Indian restaurant in Honesdale probably because there are no Indians in Honesdale 🙂 There is the Himalayan Institute and Retreat about 5 miles away that practices Eastern based yoga, meditation, spirituality and holistic health. But they probably don’t care much about food 😀
I found one of the last packages of okra at Wegmans in Scranton. No, they weren’t that attractive nor young, but some okra is better than no okra, and I had some unattractive, aged tomatoes in the refrigerator that were eager to meet up with a member of their peer group 🙂
I know that many of you avoid okra because of the slime factor. Nobody, except maybe Nigerians, like slimy okra. My grandmother and mother always cooked okra and it was never slimy. Don’t boil it, saute it and you will like it. Also, try to get young okra.
So. There you go vegetarians and others who like a good curry. Add more chillies if you like it spicier and use as a rice topping. Flesh eaters will love this as a side for seared Canadian salmon rubbed with smoked paprika and olive oil.
1lb okra, ends removed and sliced
2 tbsp ghee
2 medium onions, coarsely chopped
3 garlic cloves, thinly sliced
2 green chillies, seeded and chopped
1/3 tsp turmeric
1/2 tsp cumin
1 tsp garam masala
1 tsp salt
1 cup of seeded and diced tomato
2 tbsp lemon juice
Saute the onions, garlic, chillies, turmeric, cumin, garam masala and salt in the heated ghee until the onions are soft and golden.
Add the okra and stir fry for 5-8 minutes. Add the tomatoes, lemon juice and continue to cook for about 5 minutes.