Okra Curry

This is one vegetable I simply cannot pass up. It's not too common here (another thing I miss about living in Texas), so whenever I see it I get very excited. On a recent shopping trip, I scored some okra and cooked up this Indian-inspired dinner off the cuff.


Then I got lucky again at the farmers market and made the same dish for the second time in as many weeks. It was such a winner, with the okra's flavor and texture in the starring role, and a variety of aromatic spices playing the supporting cast. A meal that makes your taste buds sing and one you can feel good about eating too!

Okra Curry
Printable Recipe

2 tablespoons canola oil
¼ teaspoon yellow mustard seeds
1 yellow onion, julienned
10 ounces okra, cut into ¾-inch pieces
3 cloves garlic, minced
½ teaspoon minced ginger
¾ teaspoon garam masala
¼ teaspoon ground cumin
1/8 teaspoon ground turmeric
Generous pinch cayenne pepper
1 14 ½-ounce can diced tomatoes
Kosher salt
Freshly ground black pepper
2 tablespoons minced cilantro

Combine the oil and mustard seeds in a large, heavy sauté pan, cover, and heat over medium heat for 1 to 2 minutes, or until the mustard seeds begin to pop. Add the onion and sauté for 4 to 5 minutes, or until soft. Add the okra and sauté another 1 to 2 minutes, or until it turns bright green. Add the garlic, ginger, garam masala, cumin, turmeric, and cayenne and sauté 1 to 2 minutes more, or until fragrant. Add the tomatoes (along with their liquid), reduce the heat to low, and cook, covered, for about 15 minutes, or until the okra is tender. Season to taste with salt and pepper. Transfer to a platter, sprinkle with the cilantro, and serve immediately.

Serves 4 as a healthy, vegetarian main course, as long as there's plenty of cooked basmati rice to go with it. Perfect in the summertime, when okra is in season. Select small okra, no larger than your pinkie finger, as it’s the most tender. Garam masala is an Indian spice blend which includes roughly equal parts of toasted and ground cardamom, cinnamon, cloves, black peppercorns, cumin, and possibly coriander or nutmeg. You can find it at most well-stocked grocery stores, or, if you are feeling more adventurous, you can make your own.

Cook's Block

Everybody knows what writer’s block is, but have you ever heard of cook’s block? This debilitating condition is more common than most would suspect. Symptoms range from a lack of desire to cook or bake to weariness at the thought of dinner. Appetite can disappear. People suffering from particularly acute cases have been known to turn to takeout. Cook’s block can happen to the best of us from time to time, and it strikes without warning.

I have my periods of inspiration and intense creativity, but this is not one of them. I’ve been overcome by cook’s block *sigh*. I try to focus—what to cook today? But it’s futile, there’s just a blank where the ideas used to be. Thank goodness the pendulum always swings. Eventually.

In the meantime, we still have to eat. Fall says it’s time for soup. And the leftover basmati rice in the fridge tells me curried lentils. I listen.


Curried Lentil Soup
Printable Recipe

2 tablespoons canola oil
¼ cup minced garlic
¼ cup minced ginger
2 to 3 jalapenos, seeded and minced
2 stalks celery, diced
2 carrots, diced
2 tablespoons curry powder
2 tablespoons ground cumin
2 bay leaves
4 quarts water
1 ¼ pounds red lentils, picked over
Juice of 2 limes
Kosher salt
½ cup minced cilantro

Heat a large, heavy pot over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the garlic, ginger, and jalapenos and sauté for 2 to 3 minutes, or until soft. Add the celery and carrot and sauté for another 2 to 3 minutes, or until soft. Add the curry powder, cumin, and bay leaves and sauté 1 to 2 minutes more, or until fragrant. Add the water and lentils, bring to a boil, and simmer, stirring occasionally, for 40 to 45 minutes, or until the lentils fall apart. Discard the bay leaves, stir in the lime juice, and season to taste with salt and pepper. Ladle into individual bowls, top with plenty of cilantro, and serve immediately.

Serves 8. A bowlful of this nourishing vegetarian soup with its aromatic spices will warm you on the coldest of days. I sometimes serve it over cooked basmati rice.

Indian Cravings

I’ve been in the mood for Indian food, especially seekh kebab. My version may not be completely authentic, it’s not even in the form of a kebab, but the flavors are true, and it sure hits the spot. I served it on a bed of Spiced Basmati Rice* and with a side of cauliflower with ginger, nigella, and chile.

Seekh Kebab-Style Lamb
Printable Recipe

1 pound ground lamb
1 large egg
1/3 cup grated onion
¼ cup minced cilantro
1 small jalapeno, seeded and minced
1 tablespoon coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
Kosher salt
Freshly ground black pepper
Canola oil, for greasing the grill grate

Mix together the lamb, egg, onion, cilantro, jalapeno, coriander, and cumin. Season generously with salt and pepper. Divide into 12 equal portions and gently form each portion into a ball. Gently pat each ball into the shape of a small patty.

Heat the grill to high. Grease the grill grate with canola oil using a heat-proof brush. Add the patties and cook without disturbing for 7 to 8 minutes, or until they release from the grate and are crusty and brown. Using a spatula, turn the patties and continue to cook over high heat another 6 to 7 minutes, or until cooked through. Moisture will pool on the surface of the patties and they will be firm to the touch when they are done. Remove the patties to a plate, tent with foil to keep warm, and allow to rest 5 minutes before serving.

Serves 4. The uncooked lamb patties will be very moist and soft, so to prevent sticking, handle them with a light touch, be sure to preheat your grill thoroughly, and grease the grill grate well.


*For the Spiced Basmati Rice recipe and everything you ever wanted to know about searing, plus dozens of fabulous searing recipes, look for my book Seared to Perfection in stores in the fall of 2010.