Bhindi Bucantini

Many shy away from okra because of the "gooey" substance it secrets in it's cooked state, however, this secretion is what makes okra so valuable as natural roux; used to thicken soups, curries, and stews - most notably in the U.S., GUMBO.

The "goo" factor can be significantly reduced with a few tricks:

• Pair the okra with acidic ingredients; LIME and TOMATO make a great team.
• Cook the okra pods whole; if the cell walls are not broken the "goo" won't seep out.
• When using cut okra, saute over medium heat until most of the "goo" evaporates.
• Don't be so fussy! People have been living off of this Mesopotamian staple for MANY moons, it's NOT that bad!

Spiced Okra

2 tsp ground coriander seed
1 tsp ground cumin
1 1/2 tsp old bay seasoning
1/4 tsp chipotle powder
2 cloves garlic, minced
1 hot chili, chopped
1/2 # okra, blanched, halved lengthwise
1 TBS flour
1 small onion, sliced
1/2 cup tomato puree
lime juice and fresh cilantro to garnish

1. combine ground coriander, cumin, old bay, chipotle, garlic and chopped chili with enough water to form a smooth paste. reserve.
2. toss blanched okra in flour, reserve.
3. saute onions over medium-high heat until limp; about 3-5 minutes.
4. add okra and spice paste to onions, cook until fragrant; about 2 minutes.
5. add tomato puree and simmer until it coats the okra to your liking. season with lime juice and freshly chopped cilantro.

This dish is great as a side, served with lamb or chicken and a big piece of whole wheat pita. if you are gunning for a main dish, try tossing some okra together with a handful of freshly cooked pasta, i used bucantini. thin with some pasta water and garnish with a lil' olive oil, lime juice and fresh herbs.

© 2008 c. c. villani @ "mission: insatiable" - http://missioninsatiable.blogspot.com/