Dish of Okra Kali Miri
(click to enlarge)

Okra with Black Pepper


India, Tamil Nadu   -   Okra Kali Miri / Kali Mirch Bhindi
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
55 min
Yes		 Okra is one of the most popular vegetables in India, because they known how to cook it there. This recipe is tasty, and not slimy at all. Makes 1-1/4 pounds.

1
2
12
7
1
8
1-1/2
1
15
1/2
1/2
1/2
#
T
oz
oz

cl
T
T

t
T
t

Okra (1)  
Vinegar
Onions
Tomato
Chili, green (2)
Garlic
Oil
Oil (more)
Curry Leaves (3)
Cumin Seed
Black Pepper (4)  
Salt
PREP   -   (35 min)
  1. Toss OKRA with Vinegar to coat. Let sit for 20 minutes tossing a couple times to keep them coated. This helps them stay intact and non-slimy. Drain and rinse.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop small.
  3. Chop ONIONS small. Crush GARLIC and chop fine. Mix.
  4. Chop CHILI small - see Chilis, Green.
  5. Cap Okra and cut about 3/4 inch on a fairly steep diagonal.
RUN   -   (20 min)
  1. In a sauté pan or wok. Heat 1-1/2 T Oil fairly hot. Stir in Okra and fry stirring for about 2 minutes. Remove and drain on paper towels.
  2. Add 1 T Oil to the pan and bring up hot. Stir in Cumin Seeds and Curry Leaves. Careful, the curry leaves will snap and spit for a few seconds. When the Cumin Seeds are quite aromatic, stir in the Onion mix and fry stirring until starting to get translucent.
  3. Stir in Tomatoes and Chilis. Fry stirring another 2 minutes.
  4. Stir in the Okra. Cover and let the Okra steam over fairly low heat. Let steam until Okra is cooked through and as tender as you want it, it should still have a little crunch.
  5. Stir in Salt and Pepper for a minute and take off the heat.
NOTES:

  1. Okra:

      Select fairly small firm, dark colored Okras, as large ones and old ones can be fibrous. For details see our Okra page.

  2. Chilis, Green:

      The pattern recipe called for 2 Green Chilis, but the long thin chilis in the photos are not available here in Los Angeles, and I have no idea how hot they are. I use 1 Serrano (they are larger and quite hot). I cut the cap off, then cut the Chili in half lengthwise. I core it, removing seeds and membranes. Just for me I may leave in some membranes for more heat. I then chop it small. Chili sensitive people may wish to use only half - use your own best judgement for preference and type of Chili. Some recipes use dried red chilis. For details see our Indian Chilis page.

  3. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  4. Black Pepper:

      This should be a medium grind. Adjust quantity to taste, but it should be at least one teaspoon.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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