Indian Inspired Okra and Spicy Zucchini

We love Okra! But sometimes it is very difficult to find fresh. It’s not a “typical” northern vegetable. Down South, it was extremely easy to locate as it is almost considered a staple in many homes. We have stuffed them, fried them and dipped them into delicious sauces, but prepared this way they make a nice topping for rice in an Indian inspired menu.  We actually found these at a very large Indian grocer in Queens, NY called Patel Brothers. What a great store! They have an amazing spice collection and many types of flours and Indian sauces. You can even buy hard to find items online.  We were on the hunt for garam masala when we spotted some large okras and we bought some.

Another vegetable side dish with an Indian flare,  that’s also delicious over a Jasmine or Basmati rice, is Spiced Zucchini. While the Okra recipe  has more of a mild spice, if you like it hot, then try the Zucchini recipe. Feel free to interchange the vegetables to each dish as you like and for a slightly(!!!) more mild Zucchini, leave out the red chile flakes.

[recipe]

Ingredients

2 tbs Grapeseed Oil

½  large onion, finely diced

1 tsp cumin

1 tsp turmeric

1 tsp salt

1 tsp black pepper

½ cup Cherry tomatoes, halved

1 lb Okra, sliced in ½” pieces

Method

In a large skillet over medium high heat, add the oil and heat through. Add the onion and cook until clear but not brown, stirring often.

Add the cumin, turmeric, salt and pepper. Cook for 1 minute.  Reduce heat to medium.

Add tomatoes and cook for 2 minutes.

Stir in the okra and cook until tender, about 10 minutes.

Serve over Basmati or Jasmine Rice.

Spicy Zucchini

Ingredients

2 tbs Grapeseed Oil

1 large onion, finely diced

2 tbs fresh ginger, grated

1 tbs garam masala

1 tbs fenugreek seeds, hand crushed

1 tbs cumin seeds, hand crushed

1 tps red chile flakes (for extra spice)

1 lb zucchini, cubed

1 can diced tomatoes, drained of all liquid

¼ cup of water

Salt to taste

Method

In a large skillet over medium high heat, add the oil and heat through. Add the onion and ginger and cook about 5 minutes.

Add the garam masala, fenugreek seeds, cumin seeds and red chile flakes. Toast about 15 seconds stirring so as not to burn the spices.

Add the zucchini, tomatoes and water. Cook until the zucchini is fork tender, about 10 minutes.

Serve over Basmati or Jasmine Rice.

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