Recipes » Untried » Okra in Youghurt

Ingredients

• 2 tsp. cumin seeds
• 2 tbsp. chopped garlic
• 1 tbsp. hot paprika
• 1 tbsp. sugar
• 2 tsp. ground turmeric
• 1 1⁄2 lbs. okra pods,  cut crosswise into 1⁄4" slices
• Kosher salt, to taste
• 3 tbsp. Indian chickpea flour
• 3⁄4 cup Greek yoghurt

Preparation

1. Heat oil in a 12" skillet over high heat. Add cumin; cook, stirring, until fragrant, about 30 seconds. Add garlic, paprika, sugar, and turmeric; cook until garlic is soft, about 2 minutes. Add okra and season with salt; cook until okra is coated in the spice mixture, about 45 seconds.

2. Stir in 3 cups water and bring to a simmer; cook until okra is crisp-tender, about 4 minutes. Stir in chickpea flour and cook until thickened, 2–3 minutes. Remove from heat; let cool for 5 minutes. Stir in yogurt.


SERVES 6