Even folks who usually don't like okra enjoy the taste and texture of this highly seasoned dish. We left the seeds in the chile for moderate spice. Serve with grilled chicken or lamb.
3/4 teaspoon brown mustard seeds
1 tablespoon canola oil
1 teaspoon ground coriander
1 teaspoon finely chopped serrano chile
1/2 teaspoon kosher salt
1/4 teaspoon curry powder
1 pound small to medium okra pods, trimmed
How to Make It
Cook mustard seeds in a large heavy skillet over medium-high heat for 30 seconds or until toasted and fragrant. Add canola oil and remaining ingredients; cook 1 minute, stirring occasionally. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Uncover and increase heat to high; cook an additional 2 minutes or until okra is lightly browned.
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