A delicious Indian-style curried okra that you make using a jar of home-canned Minnesota mix.
(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)
This recipe uses:
Yield: Makes 4 cups / 800 g
- 1 tablespoon duck fat (or 2 tbsp oil)
- 600 g okra (frozen. 22 oz)
- 2 teaspoons oil
- 3 tablespoons ginger (fresh, grated. 3 cm / 1 inch of ginger root)
- 8 cloves garlic (minced. 2 tbsp from a jar or 2 teaspoons garlic powder)
- 2 tsp coriander ground
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon fenugreek leaves (crushed, dried. Optional)
- ½ teaspoon amchur powder (aka dry mango powder)
- ½ teaspoon chili powder
- 1 half-litre jar Minnesota mix (1 pint)
Sauté okra in duck fat until fork tender. Remove from pot, set aside.
To the pot, add everything from the oil down to the chili powder. Sauté over medium heat until the raw smell leaves the ginger and garlic, and the spices smell a bit toasted: about 5 minutes.
Add the jar of Minnesota mix, stir, and simmer over medium heat for 3 to 5 minutes just to drive a bit of the liquid off.
Add the okra back to the pot, stir, heat through.
Send to the table.
Instead of the frozen okra, you can use a fresh equivalent. You could try using home canned okra, though it may be too soft.
The amchur / mango powder is a souring agent. Instead of that, you can use dried sumac, or 1 tbsp lemon juice
If desired, serve garnished with some fresh, chopped coriander leaves (aka cilantro.)
Per 1 cup (200 g / 7 oz)
- 231 calories, 620 mg sodium
- Weight Watchers PointsPlus®: 6 points
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.