Okra in Yogurt

Name: Okra in Yogurt
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 tbsp. peanut oil; 2 tsp. cumin seeds; 2 tbsp. chopped garlic; 1 tbsp. hot paprika; 1 tbsp. sugar; 2 tsp. ground turmeric; 1 1 ⁄ 2 cups okra pods, cut crosswise into ¼" slices; Kosher salt, to taste; 3 tbsp. Indian chickpea flour; 3 ⁄ 4 cup Greek yogurt

Serves
serves 6

JAMES OSELAND

Creamy yogurt with okra is a delicious pairing.

Ingredients

3 tbsp. peanut oil
2 tsp. cumin seeds
2 tbsp. chopped garlic
1 tbsp. hot paprika
1 tbsp. sugar
2 tsp. ground turmeric
1 ¹⁄₂ cups okra pods, cut crosswise into ¼" slices
Kosher salt, to taste
3 tbsp. Indian chickpea flour
³⁄₄ cup Greek yogurt

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Instructions

Step 1

Heat oil in a 12" skillet over high heat. Add cumin; cook, stirring, until fragrant, about 30 seconds. Add garlic, paprika, sugar, and turmeric; cook until garlic is soft, about 2 minutes. Add okra and season with salt; cook until okra is coated in the spice mixture, about 45 seconds.

Step 2

Stir in 3 cups water and bring to a simmer; cook until okra is crisp-tender, about 4 minutes. Stir in chickpea flour and cook until thickened, 2-3 minutes. Remove from heat; let cool for 5 minutes. Stir in yogurt.

Heat oil in a 12" skillet over high heat. Add cumin; cook, stirring, until fragrant, about 30 seconds. Add garlic, paprika, sugar, and turmeric; cook until garlic is soft, about 2 minutes. Add okra and season with salt; cook until okra is coated in the spice mixture, about 45 seconds.
Stir in 3 cups water and bring to a simmer; cook until okra is crisp-tender, about 4 minutes. Stir in chickpea flour and cook until thickened, 2-3 minutes. Remove from heat; let cool for 5 minutes. Stir in yogurt.