Y’all. This is so good. So simple. So amazing. (Yeah, that’s my desk. I need a 12 step program for colorful writing utensils.)
It’s all about the okra.
My friend Jay taught me that you have to make sure it’s super dry after you clean it. And it honestly made all the difference in the world. I’ve always loved okra, but I only ever ate it fried because of the ewwy sticky gluey gelatinous okra stuffage I never really knew how to handle. Thanks to Jay, consider it handled.
- Okra (yeah, I don’t know how much. How hungry are you?)
- Olive oil
- Cumin seeds
- Mustard seeds
- 1 jalepeno, finely chopped
- 1 Tbsp ginger, finely chopped
- 2 cloves of garlic, finely chopped
- 4 diced roma tomatoes (I mean, that’s what I used. You really can’t go wrong with a tomato, though, so use whatever you like. Or whatever you grow.)
- 1 small onion, sliced
- Garam masala spice blend (I make my own) … start with 1/2 tsp then add more to your taste.
- Sea salt (currently, I’m on pink himalayan, but it changes according to how recently I’ve been to Trader Joe’s.)
So here’s the deal. You’ve washed that okra and you’ve let it hang out between some towels for a while drying off, right?
Let it dry a little longer. Go watch an episode of Dexter. Or Chopped. But not Justified. It’s impossible to stop watching after one episode no matter how many times you’ve seen it. That okra won’t cook itself. Anyhoo, chop it up. If the knife gets all gooey, wipe it off and keep chopping.
Heat the oil in a wok or iron skillet (really, a wok is best, but I don’t have one, soo…..). Add all the things that end in seed, the pepper, the garlic and the ginger. When things start poppin’ add the okra, onion and the garam masala. Stir and fry until the okra is good and done and the onions are all carmelized and stuff. Remove from the pan and set aside.
Toss all the rest of the things you haven’t already used in the wok along with a little more of the garam masala. Cook and stir until the tomatoes are all mushified and have made a nice gravy.
Combine the okra mixture with the tomato mixture, pour over a handful of zoodles and enjoy : )