The inspiration for this dish was Indian — but having come home from surgery earlier that day, I didn’t have the stamina to go whole-barrel on this one. In fact, I’d prepped the okra the day before. Kashmiri paste /masala more often goes with mutton or goat, but as noted, I’d just gotten out of surgery and wasn’t in the mood to finagle the finer points. It tasted quite good and is worth a repeat, anyways.
I get great fresh okra from either the farmer’s market, or from an Asian (Indochinese) grocery near me. The stuff in my supermarket always looks like it has been sitting around in a dungeon for several unhappy weeks. In a pinch, frozen will do. (Thaw it first.)
Prep time: 15-20 minutes
Cook time: 15-20 minutes
Rest time: none
Serves: three servings; makes great leftovers.
Okra, Mushroom, Tomato, Onion, Kashmiri Masala
- 1/2 pound okra.
- 1/2 large onion — I’d do the whole onion next time
- 4 ounces sliced button mushrooms.
- 2 teaspoons garlic paste
- 1 teaspoon Kashmiri Masala paste (add more for more heat if you choose).
- 1/2 teaspoon fresh ginger, minced
- 1 tomato, chopped
- grapeseed or other cooking oil
- salt and pepper to taste
Remove stems from the okra. Remove bottom tips if they are brown, otherwise let them remain. Chop the okra into one inch length segments or less.
Coarsely dice the onion and slice the mushrooms.
Put a good cooking oil into a skillet — probably a tablespoon since mushrooms absorb it readily. Turn heat to medium/medium high.
When the pan sizzles upon the addition of a drop of water, add the onion.
Let it saute for about 3-5 minutes, until just translucent.
Add okra, mushrooms and garlic paste. Stir fry for another 5-10 minutes, until the okra is soft, and the mushrooms are cooked.
Toss in all the other ingredients, and continue stirring until the tomato is hot and begins to break apart.
Serve over a bed of hot Basmati rice.