Stuffed Okra.

Served here with black eyed peas, sweet potatoes, and tomatoes.

Growing up in Tennessee, okra was everywhere. During the summer, when it was maturing, folks were always willing to pass along a big bag full from their gardens, which were overflowing. Some folks love it, others hate it. There are few in between. If you belong to the love camp, then you HAVE to try this recipe. If no, it might just change your mind. The slimy green veggie to which many are accustomed becomes something different with this recipe. Whole young pods are stuffed with spices and sautéed with onions until slightly browned and crisp. It's simple, though a bit time-consuming if you are making a large batch (in which case you crack open a couple of beers and get someone to help you).

This dish is perfect for any meal. It works with an Indian spread, goes with southern food really well, and fits right in on the Thanksgiving table or at a picnic (yes, it's even good at room temp). I am a huge fan of okra, and since moving to Seattle, I do have a problem finding it fresh sometimes. Your best bet is an Asian produce stand. You can find it usually at most locations in the International District much cheaper than at local grocery stores.

This recipe makes enough for two. Double the recipe for more. Don't be afraid to mix up the spices a bit and make it your own way!

If it's messy, it's okay.

You will need:

30-40 small-medium young okra
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon mango powder*
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon garam masala
1/2 teaspoon kosher salt, or to taste
2 or 3 Tablespoons of peanut or vegetable oil
1/2 large onion, thinly sliced
A few cherry tomatoes (optional)
Cilantro (optional)

Stir-fry in hot oil.

Fry until golden brown.

Wash and dry the okra. Working with each pod separately, cut off most of the hard stem and make a long slit, from just near the stem, stopping just before the tip. Don't cut the okra into 2 parts; rather make a pocket to hold the spice mixture.
In a small bowl, mix the spices and salt. Using a small spoon or your fingers, stuff a pinch of the spice mix into each okra pod. Save any left over. If the okra splits in half, or you don't have enough spice, or it looks messy, don't fret. Everything is just fine.

Sautéed with sweet onions.

Heat a couple Tablespoons of the oil in a frying pan over medium high heat until hot. Add the stuffed pods and stir fry until beginning to brown (in batches if necessary). Reduce heat to medium and cook until browned and tender, 10-15 minutes or so. Remove okra from pan and set aside on a plate.
Add a Tablespoon or so of oil into the pan and return to heat. Increase heat slightly and add the onion. Stir-fry the onion until soft and golden brown, about 5 minutes or so. Transfer the okra back to the pan and stir gently to combine with the onion. Add any leftover spice, reduce heat to medium, and cook for another minute or two. Toss in a few cherry tomatoes and some cilantro if you like and serve.

*Mango powder can be found at Indian groceries or online. Although it isn't completely necessary, it does add a wonderful flavor to the recipe. Just go order some now and forget about it. You will be happy you did. If you wanna be stubborn and skip it, squeeze a bit of lemon over the dish just before serving instead.

Indian Food 101.

You wanna cook some Indian food but don't know how? Well, follow these three steps, and you'll be on your way!

Step 1: Get yourself a good cookbook. There are many out there, and you can spend days deciding. But don't. Order a copy of The Indian Vegetarian by Neelam Batra. If you are a meat eater, order it anyway. Concentrate on building really good sauces and exploring new flavors. You can always incorporate meats and fish later on. Also, don't just dive into the recipes. Read the introduction for a basic understanding of the ingredients.

Step 2: Find a source for spices and ingredients. I'm lucky because I have an Indian grocery store nearby. I buy most of my spices in bulk (which saves tons of $$), and they are really helpful so I can ask a lot of dumb questions. Do a search and see if there is one in your neighborhood. If not, you can easily find a supplier online or make a trip to a nearby town that has one. If all else fails, try Amazon. Also, if you don't have fresh tomatoes, use canned...if you don't have fresh peas, use frozen. Take a shortcut or two and relax.

Step 3: Stock up. Collect your ingredients and get to work. The list of spices can be intimidating, but don't let it stop you. With most of the exotic spices, a little goes a long way. Buy or make yourself some chutneys, some pickles, and some spice blends (the book explains it all, and most keep for a good while). Also, if you buy whole spices, get yourself a spice grinder. A mortar & pestle works, but a grinder will make you happier. Oh, and don't use your coffee grinder to grind spices. You will regret it forever.

How to make your own Garam Masala

Garam Masala is a spice blend as common in India as salt & pepper is here. Garam means "hot" in the Hindi language. And though this blend does deliver a bit of heat due to the black pepper, the name comes from the fact that the spices included are warming spices which produce internal heat in the body. Commercial mixes are available, but they are usually expensive and contain other spices to increase their volume. If you find one you like, great...otherwise, here is an easy recipe to make your own.

You will need:

a spice grinder

a small nonstick skillet

a screened strainer or sieve

25 black cardamom pods

3 Tablespoons ground cloves

2 Tablespoons ground cinnamon

2 Tablespoons ground black pepper

Grind the cardamom pods with their skins in a grinder until powdered. Pass through a sieve and discard the husks. Place all four ground spices in a dry nonstick skillet and roast over medium heat until heated through, only 30 to 40 seconds (or until it begins smoking). Shake to stir the spices. Transfer to a bowl or plate and cool completely. Store in an airtight container.
Garam Masala is typically added to dishes just before serving, but it is also used during cooking.

Green Chili Chutney.

Here is your first recipe. I found this in Neelam Batra's "The Indian Vegetarian" cookbook and tweaked it slightly for my own taste. It's kind of a staple in my house now. Let me explain why you might want to make it...

1. It's incredibly simple.
2. It's good on just about everything that isn't dessert. Consider it an alternative to hot sauce.
3. It's beautiful and makes a fabulous gift for spice lovers.

Hot & Sour Green Chili Chutney

You will need:

A clean jar with lid

1/4 cup thinly sliced serrano or jalapeno peppers*
1 Tablespoon kosher salt (or sea salt)
1/2 cup red wine vinegar (or your favorite vinegar)
1 teaspoon coarsely ground roasted peppercorns**

Mix the peppers and salt in a jar, and set aside for 2 or 3 hours at room temperature. Pour in the vinegar and add the peppercorns. Store at least 24 hours in the refrigerator before using. The chutney will keep for months if refrigerated.

*Wear gloves or at least wash your hands thoroughly and immediately after handling peppers! Do not forget or you will end up touching your lips, eyes, nose, or...worse...and sincerely regretting your laziness.

**To roast whole black peppercorns, put them in a dry pan over medium heat and stir occasionally until they begin to smoke and pop. Remove from heat, let them cool, and grind. If you don't have a grinder, place them in small plastic bag on a cutting board and crush with a rolling pin, heavy glass, hammer, laptop, or whatever.