Tuesday, August 4, 2009
Okra and Coconut Saute
Remember how we want to gush more about okra? Here you go! This thoren is a great way to use okra. In addition to the usual grated coconut, we tried drizzling a little leftover coconut milk on top -- we're going to start doing that all the time!
You can find grated frozen coconut in Indian grocery stores, or you can grate your own from a fresh coconut. The curry leaves are also available in Indian grocery stores--optional if you don't have access to them, delicious if you do!
1 tablespoon coconut oil (mmm!) or canola oil (mmm, accessible!)
1 1/2 teaspoons black mustard seeds
10 fresh or frozen curry leaves
20 okra pods, halved lengthwise
1/4 cup grated fresh or frozen coconut
Coconut milk for drizzling
Place a wok over medium-high heat. When it's hot, add the oil. When the oil is hot, add the mustard seeds and pop for 30 seconds. Throw in the curry leaves, stir a few times, and then add the okra. Stir constantly for 7-10 minutes, until the okra starts to brown. Add grated coconut and stir 2 more minutes, then remove from heat and serve, with a drizzle of coconut milk on top.