Versatile okra in raita

GROWING up with a constant supply of ladies’ fingers (okra) from the garden will encourage one to pore through cookbooks or, these days, search online for recipes to excite the palate.

Although it is cultivated in warm and temperate climates, the vegetable is popular in many cuisines around the world be it in South-East Asia, India, China and Western countries.

The long finger-like vegetable with a tapering end and round off-white seeds is mucilaginous and requires some know-how to cook, as too much slime spoils the taste and leaves it looking less than appealing.

So far, I have come across green and red okra but the latter is not as common.

Okra, grape and coconut raita will certainly whet appetites with its many colours. — Photos: MARIA IBRAHIM/The Star

What’s good about okra is its versatility as it can be stir-fried, steamed, boiled, deep-fried, baked or grilled.

When stir-frying sliced okra, it is advisable not to add salt as soon as the vegetable is introduced to a hot pan.

I prefer stir-frying the okra for a few minutes until it turns a darker shade of green, before adding salt.

When steaming okra, all it takes is approximately a minute for it to change from light to dark green.

For this particular family recipe, toasted coconut instead of fresh coconut is preferred in helping the yoghurt-based dish keep longer in the refrigerator.

I know of families who use fresh grated coconut but there is a tendency for it to go bad.

Most recipes, though, will omit the use of coconut.

Some recipes call for dried chillies in the tempering process but I prefer Thai green chilli or bird’s eye chilli for that touch of heat.

I find using dried chillies tends to change the colour of the oil during tempering, staining the dish with a brownish hue that does not go well with the yellow turmeric shade.

My mother adds fennel seeds during tempering, too, for its sweet, earthy taste.

For extra sweetness, I prefer red grapes instead of sugar.

Here’s a tip regarding the tomato. De-seeding the fruit will keep the dish nice and thick when mixed with yoghurt.

Leave the seeds in and it results in a watery finish.

Finally, I prefer Greek yoghurt but you may use any plain yoghurt of your choice.

Ingredients for the okra, grape and coconut raita dish.

Okra, grape and coconut raita

Ingredients

For stir-frying

5 tbsp grated coconut (toasted)

5 tbsp vegetable oil

2 tsp mustard seeds

2 tsp urad dhal

1 tsp fennel seeds

1 sprig curry leaf

30g ginger

2 cloves garlic

1 green Thai chilli

1 tsp turmeric powder

½ tsp salt

200g green okra

For tossing

1 medium sized tomato

1 red onion2 sprigs coriander

100g red globe grapes

1 cup Greek yoghurt + ½ tsp salt

Arrange the ingredients in a salad bowl.

Method

In a dry shallow pan on medium heat, toast 5 tbsp of grated coconut.

Keep an eye on the coconut and stir to prevent burning.

Once the coconut starts to brown, turn the flame down to low.

It is best to maintain it on a medium to low flame for approximately five minutes until the coconut caramelises to a beautiful golden-brown hue.

Do not fret if there are white bits among the coconut flakes.

Set aside and cool completely for 15 minutes.

Reuse the same shallow pan and on medium heat add 5 tbsp of vegetable oil.

Throw in 2 tsp mustard seeds which need to crackle and splutter in the hot oil.

Next introduce 2 tsp urad dhal, 1 tsp fennel seeds and strip 1 sprig of curry leaf. The curry leaf must sizzle to release its oils.

Stir the herb and spices together until the lentils achieve an even golden shade.

Reduce the heat if the ingredients are browning too fast.

The ginger goes in next, stir for a bit before adding chopped garlic and green Thai chilli.

Once the aromatics are cooked, add 1 tsp turmeric powder and allow it to coat the spice and herb mix.

Add 200g okra and stir-fry for a few minutes until the vegetable turns a darker shade of green.

Once they appear cooked, add in ½ tsp salt, stir again before removing from the flame.

Transfer the okra to a big bowl and let it cool down.

Next, mix the ingredients together.

De-seed one tomato and cut into cubes.

Dice the onion into cubes, cut the coriander sprigs into 1cm length and grapes into bite-sized pieces.

Add the tomatoes, onion, coriander and grapes into the bowl containing the okra.

Next, add yoghurt, ½ tsp salt and toasted coconut.

Mix the ingredients together and serve immediately or keep it in the refrigerator until it is time to eat.