- 1 lb young Okra pods
- 2 Onions
- 3 tbsp vegetable oil (preferably olive but sunflower or other will do.)
- 1/2 tsp dried hot red chilie
- 1/4 to 1/2 tsp mild curry powder (depending on how mild you want the curry to be)
- 1/4 tsp ground tumeric
- salt and pepper for seasoning, to taste
Top and tail the Okra pods, ie cut off the ends.
Cut the pods into approximately 1/4 to 1/2 inch rounds.
Peel and slice the onions
Place the sliced Okra into a glass or stainless steel bowl and sprinkle the salt liberally over the pods.
Cover the pods with the iced water, making sure that all the slices are under water.
Place the bowl containing the Okra and water in a refrigerator and leave for 2 or more hours.
Remove the bowl from the refrigerator and drain off the salt water.
Heat the oil in a heavy skillet until it begins to shimmer.
Add the Okra and fry until lightly brown. (Approximately 10 minutes)
You will need to turn the Okra to prevent sticking
Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
Serve hot as a vegetable side dish
Also great cold, between to slices of fresh bread for a tasty sandwich.
