most recipes mix okra and tomatoes so it wasn’t easy finding an okra recipe sans tomatoes. to further complicate it, our cut okra is frozen (mama bear bought frozen just in case she couldn’t find fresh for our bhindi masala recipe).
i didn’t have any onions so really this is just an okra recipe. i used the full amount of turmeric and cayenne (m said it was a bit spicy, but not prohibitively so) but only half the salt (plus 1/8 of a teaspoon) (thank goodness! to the half salt part…)
Sautéed Okra with Onions (Bhindi Pyaz)
Serves 4
Prep time: 5 minutes (15 minutes if using fresh whole okra)
Cook time: 35 minutes
Refrigerator life: 3 days
Freezer life: 1 month
Reheating method: Place the refrigerated or defrosted okra in a microwave and stir periodically. Or, place them in a skillet over medium-low heat and stir periodically until warmed.
Ingredients
1 lb (500 g) fresh okra or frozen, precut okra
3 tablespoons vegetable oil
Juice of ½ lime
1 small onion, sliced into half moons
½ teaspoon ground turmeric
½ teaspoon ground red pepper (cayenne)
1 teaspoon salt
½ teaspoon ground black pepper
Directions
If you’re using frozen okra, do not defrost. If you’re using fresh okra, wash the okra and pat dry with a kitchen towel. Trim the tip and head and discard. Slice each okra into ¼-inch (6-mm) pieces.
Pour the oil into a large nonstick skillet and place over medium heat. (Place over high heat if using frozen okra.) When the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently.
Reduce the heat to medium-low. Add the onion, turmeric, red pepper, salt, and black pepper. Stir to combine. Sauté until the okra is tender and onion becomes transparent, stirring frequently, about 30 minutes.
Enjoy now or let cool to room temperature and refrigerate or freeze for later!