I apologize if my writing is a little off today, but my muscles are being SO needy. They think that, since I subjected them to a weekend of outdoor running, they’re allotted a period of self pity and mouring. And that’s really not the way things go around here. I may have run two miles on both Saturday and Sunday, (which is the equivalent of 8 treadmill miles for those who don’t know the conversion rates), but they were still expected to perform during my after-work gymming. This is not to say they fell short of expectations, but I could do without the constant threat of strain.
Since I pushed myself on the sweaty side, I had no choice but to make something amazing last night so as not to be neglectful to the spicy side. I’ve been wanting to try something new, but inspiration hasn’t really struck lately. Luckily, one of my roommates just threw a bunch of okra in my lap. Well, not literally..that would be weird…but she went out of town leaving me with strict instructions to make use of her okra before it went bad. I’m no fan of rotten okra, so I took her suggestion to make the curried okra recipe off epicurious and RAN with it.
I’ve never made okra before, and I’m pretty sure I haven’t given it much of a chance since I had some fried at Picadilly in the second grade. Seventeen years is a substantial waiting period, so I decided to go for it last night:
The recipe started with some chopped onion, garlic, chopped fresh ginger, vegetable oil and curry powder. I sauteed that all in a big skillet, and then added some drained and rinsed chickpeas and a can of whole peeled tomatoes.
Weirdly enough, the recipe called for whole okra and instructed me to just “trim” them. I would assume they wanted me to take the stems off, but the recipe asked for them to remain in place. I left them intact like a good little sheep, but I trimmed the bottoms off. I have no clue if that was the right thing to do.
Once the tomato chickpea mixture simmered for a few minutes, I threw the okra on top and covered the skillet. They looked like this:
When all was said and done, the okras took about 10 minutes to get soft but not totally limp. I served the whole mix atop some Basmati rice, and it was pretty great. My second acquaintance with okra was a pleasant one. Who knew?
My dad warned me that okra get slimy once you cook them, and it weirds most out. Hence the frying, a la Picadilly. Apparently I’m not most people, because I kind of loved it and hardly noticed the slime. It’s possible I’m talking out of my ass, but I’m thinking the acid from the tomatoes counteracted the okra slime? That’s my ass’s guess, for whatever it’s worth.
Anyways, see below for the final product: