the important and the not-so-important, horribly conflated.

Chana Masala w/ Okra

In foodstuffs on March 17, 2010 at 3:56 pm

Some people hate Okra, comparing the experience of eating these little green guys to chewing various members of Phylum Arthropoda.

I am not one of these people. And while I usually eat okra fresh, breaded, and fried (with a little peanutbutter/ginger dip), I decided to toss some of their frozen cousins into my staple Indian curry–chana masala:

1) Dice a small yellow or sweet onion and simmer in a pan until translucent. Throw in cumin seeds, anise seeds, and a tablespoon of finely sliced garlic & ginger.

2) Add one can (15 oz) of diced tomatoes. Crushed mustard seed, coriander, fenugreek, and cinnamon can join the party at this point. Raise heat and get the mix bubblin’ for 8-10 minutes.

3) Add a can of drained chickpeas and a cup of frozen okra. Simmer for another 8-10. Salt to taste. Eat with your hands or a toasted pita for the full effect.

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