Okra Curry

Directions

• Wash the okra and place it on a paper towel, to drain off any excess water. Pat them dry. (You can also use frozen okra for this recipe).
• Once the okra is dry, top and tail the individual pieces and discard of the stalks and the ends. Cut each piece of okra into 2 or 3 segments (depending on the length of the okra). Set the okra aside.
• Pour the contents of the jar into a saucepan and heat for approximately 3/5 minutes, on a medium heat, stirring occasionally; until it starts to sizzle and it releases it’s natural oils.
• Add the okra to the pan. Mix and coat the okra evenly. Allow the okra to cook for 5/10 minutes before adding 1 tbsp of lemon juice to the curry. (Adding lemon juice stops the okra from becoming sticky, whilst it’s cooking). At this stage, try not to continuously stir the okra, as it can become mushy.
• Place the lid on the pan and let the curry simmer on a low heat for a further 10/15 minutes or until the okra is cooked through. (Remember to add a splash of water to the pan throughout the cooking process to ensure the okra does not stick to the bottom of the pan but do not over mix it).
• Once cooked, remove the curry from the heat and serve.
  Optional – Garnish with fresh coriander
• Suggestion: Some people like to deep-fry their okra before adding it to the tarka masala. If you do decide to use this method, then cut the okra into slightly larger segments, so they do not become mushy once they are fried. Place the okra on a paper towel, to drain off any excess oil before adding it to the tarka masala. Cook for approximately 7/10 minutes, allowing the flavours to infuse before serving.