In India this spicy vegetable dish would be cooked in a kadhai, the Indian version of the Chinese wok.
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 Tbsp. peanut oil
- 3 cloves garlic, peeled and minced
- ¼ tsp. ground cumin
- 1 tsp. crushed red pepper
- 1 small shallot, peeled and sliced
- 1 lb. okra, cut into 1" slices
- 1 medium red bell pepper, seeded and chopped
- 1 tsp. curry powder
- 1 tsp. brown sugar
- ¼ cup cilantro leaves
- Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic, cumin, crushed red pepper, and the shallot. Stir-fry for 30 seconds or until the shallot begins to soften.
- Add the okra and bell pepper. Stir-fry for about 4 minutes or until is the okra just starts to turn golden brown.
- Add the curry powder and the brown sugar, and stir-fry for 1 minute. Serve hot or cold, garnishing with cilantro.