Indian Spiced Okra
(this is my version of Bhindi)
Serves 4
1 bag frozen okra
3 T coconut oil
1/2 tsp cumin seeds
1/4 tsp ginger paste (or equivalent fresh ginger grated)
1/4 tsp turmeric
1-2 small hot pepper of choice, minced (we usually have jalapenos on hand, but this is not traditional flavor)
salt to taste (after cooking)
Thaw okra and place on paper towels. You want the okra to be as dry as possible. Place 2 T of coconut oil in pan. Brown cumin seeds and pepper in oil. Add garlic, ginger, and spices. Reduce heat. Add 1 T of coconut oil and the sliced okra. Fry for 10 minutes until dry and crispy.
(this is my version of Bhindi)
Serves 4
1 bag frozen okra
3 T coconut oil
1/2 tsp cumin seeds
1/4 tsp ginger paste (or equivalent fresh ginger grated)
1/4 tsp turmeric
1-2 small hot pepper of choice, minced (we usually have jalapenos on hand, but this is not traditional flavor)
salt to taste (after cooking)
Thaw okra and place on paper towels. You want the okra to be as dry as possible. Place 2 T of coconut oil in pan. Brown cumin seeds and pepper in oil. Add garlic, ginger, and spices. Reduce heat. Add 1 T of coconut oil and the sliced okra. Fry for 10 minutes until dry and crispy.
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