Sambhar with Okra

Do we spend enough time talking about how much we love okra? Probably not. We'd start another blog called I Heart Okra, but we're assuming there's a limited market for I Heart [Green Thing] blogs. Here's another way to showcase our favorite mucilaginous vegetable. This sambhar--inspired by versions we had in Kerala and adapted from Savoring the Spice Coast of India--is like an Indian answer to gumbo: thick, satisfying, spicy, and okra-licious.

1 and 1/2 cups water
1/2 cup yellow split peas, rinsed

3 tablespoons coconut oil
1/8 teaspoon fenugreek seeds
1 cup pureed tomato
2 medium-sized Yukon Gold potatoes, cubed
1 cup minced onion
1 jalapeno chile, sliced lengthwise (you can scoop the seeds out if you want less spice)
12 branches cilantro: stems and leaves minced separately
4 teaspoons coriander powder
1 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon asafoetida*
Salt
1 teaspoon tamarind paste

1/4 teaspoon mustard seeds
1 dried red chile
1 sprig curry leaves, stemmed (optional, if you can find them)
1/2 lb. okra, ends trimmed, sliced lengthwise

Combine water and dal in a small saucepan and bring to a boil, then lower heat and simmer 30-40 minutes, until dal is soft.

In a large saucepan, heat 1 tablespoon of the coconut oil over medium-high heat. When hot, add the fenugreek seeds and stir for 3o second or so, just until they brown. Add 2 cups water, potatoes, tomato, onion, jalapeno, cilantro stems, spices, salt and tamarind. Bring to a boil, reduce heat and simmer 15-20 minutes, until potatoes are fork-tender.

Meanwhile, heat 2 tablespoons coconut oil in a wok. (Yes, we're making you dirty three separate pans! It's worth it, though). Add the mustard seeds, and when they pop, add the curry leaves and chiles and stir quickly. Throw in the okra and fry until it starts to brown, about 10 minutes or so, stirring constantly.

Now put it all together: pour the peas and okra into the large saucepan with the veggies and taste for salt. Top with the minced cilantro leaves and serve.

*ETA: Apparently asafoetida is not gluten-free, so please leave it out if you're cooking for anyone who is! Don't worry, the sambhar will still be okra-tastic and yummy.

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.

Skillet Okra with Parmesan

OK, it's official: we've got an okra addiction. Here's another way to zap the sliminess and convert okra-haters! This is an incredibly simple and delicious preparation--good enough to eat the entire thing out of the pan (which hey, we may or may not have done), and also lovely on top of pasta with tomato sauce.

1 teaspoon olive oil
3 cups chopped okra
Salt
1/2 cup fresh grated Parmesan

Heat olive oil in a large cast-iron skillet over medium-high heat. Add the okra and salt. Fry, stirring frequently, until the okra is slightly browned. Sprinkle with cheese and transfer to the broiler. Cook for just a few minutes, until the cheese is crispy.

Almond-Battered Veggies

The concept for this batter came from Mollie Katzen's Sunlight Cafe. Katzen only uses mushrooms, but guess what we added? That's right: okra! The batter doesn't stick to the okra as easily, but it's worth the trouble. Phoebe's sister substitutes nutritional yeast for the parmesan -- a tasty option for the lactose-intolerant among you.

3 cups vegetables:
portabello mushrooms, caps sliced into 1/2 inch strips and stems sliced into 1/4 inch strips
okra, sliced in half lengthwise
gypsy peppers, sliced into long strips
zucchini, sliced into 3/8 inch strips
1/2 cup almonds
1/4 cup parmesan cheese, chopped roughly
dash of salt
1 egg
oil (something that can withstand heat, like canola)

Grind the almonds, cheese and salt in a food processor until the consistency is a little thicker than cornmeal, then pour onto a plate. Beat the egg into a pie pan. Dip the vegetable slices into the egg, then press them into the batter -- you'll want a nice, thick crust. Heat a skillet on medium-high with just enough oil to keep the pan greased. Cook until golden brown, about five minutes on each side, and serve immediately, preferably with ketchup.

Kale Thoren

As promised, here is our first kale-bastardized recipe from Kerala! Thoren is a dry curry with coconut and whatever vegetable strikes your fancy. While we were in India, we ate versions that used beets, okra and ivy gourd, and it turns out that thoren is also delicious made with kale--of course!

We learned to make this in Kerala with fresh grated coconut, and since returning home we've been able to find frozen grated coconut at Vik's. If you can't get fresh coconut and need to substitute dried shredded coconut, we'd recommend using less (maybe 1/4 cup) and adding it last, to prevent burning.

2 tablespoons coconut oil
1/2 teaspoon mustard seeds
1 tablespoon urad dal
2 shallots, thinly sliced
3 sprigs curry leaves
1 dried red chile, broken into thirds
1/2 teaspoon turmeric
1/2 cup grated coconut (fresh or frozen)
12 leaves dinosaur kale, stemmed and chopped

Heat the oil in a wok. When it's hot, but not smoking, add the mustard seeds and urad dal. When the seeds have popped and the dal is golden-brown, add the shallots and fry, stirring continuously. Once the shallots are soft and translucent, add the curry leaves, dried chile and turmeric. Stir for 30 seconds, then add the coconut and stir for two minutes. Add the kale and keep stirring! Once the kale is nicely wilted, remove from the heat and serve immediately.

Kale Recipe Shoutout

Dear readers,

Many of you heart kale as much as we do. We bet you have some really good kale recipes up your sleeve that ought to be shared with the world. Well, here's your chance. Consider this post an open forum for your best kale recipes -- raw, cooked, salads, soups, we want them all. Give us your recipes in the comments section as well as links to the most delicious and inventive kale recipes you've seen online. Then let's eat them all! Prizes will be awarded for the most delicious and inventive. (Disclaimer: there are no actual prizes, except the satisfying warmth of a bellyful of kale.)

If you need inspiration, check out the Kale and Friends tag on the right-hand side of the blog, or try this:
Kale with Tomato Peanut Sauce

1 bunch kale, stems removed
olive oil
2 cloves garlic, roughly chopped.
3 large chopped tomatoes
3/4 cup peanut butter (smooth or chunky -- your choice!)
1/4 teaspoon cayenne
salt

Heat up a little olive oil in a medium saucepan, then add the tomatoes. Cook over medium heat, stirring occasionally, until the tomatoes reach sauce consistency. Stir in the peanut butter and cayenne. Salt to taste.

Meanwhile, chop the kale and heat a wok with a little olive oil. Stir-fry the garlic and kale over medium-high heat. When the kale is wilted to your liking, stir in the tomato sauce. We served ours over brown rice and roasted okra. Yum.

Yours in kale,
Hannah & Phoebe