Okra Masala with Chiles and Corn
Indian spices and okra get a lighter treatment with less oil and bright summer farmer’s market find such as American sweet corn and red bell peppers. One of my favorite fast ways to enjoy okra; best when made very spicy with ample fresh green chiles.
Tip: For maximum heat but less gritty seeds, clean out the seeds of any chile pepper but retain the white pith that connects the seeds to the inside the pepper. That contains the most capsicum, the deliciously irritating chemical that makes me and you reach for chile peppers.
1 lb okra
2 tablespoons oil
1 teaspoon mustard seeds
1 white or yellow onion, peeled and finely minced
1 teaspoon ground coriander
1/2 teaspoon garam masala
2 small serranos peppers or any hot green chile pepper, minced
1 red bell pepper, seeded and diced small
2 cups corn kernels, fresh or frozen (unthawed)
1 tablespoon lime juice
1/2 teaspoon salt
1. Wash okra and pat dry with a clean kitchen towel. Snap off any long stems from top of okra. Slice each pod lenghtwise, then slice each piece lengthwise in half again. You should have a pile of long slender slivers of okra when you’re done slicing.
2. In a wok or 12 inch stainless steel skillet heat oil over medium high heat; add mustard seeds. When the seeds start to pop sprinkle stir in the onion and sprinkle on top the coriander and garam masala; stir for 3 minutes until onion begins to soften. Stir in chiles, cook for another minute then add diced peppers and corn and cook for 3 minutes, stirring occasionally
3. Add okra and sprinkle with lime juice; stir fry okra for 4-6 minutes or until okra is bright green and tender. Sprinkle with salt and taste; add more lime juice and salt if desired. Remove from heat and let cool a few minutes before serving.