I've made an eggplant and tomato curry a few times in the past since I really like that combo, but this time I decided to add in fresh okra. I'm so glad I did too. It really adds a nice flavor and more so an awesome texture to this curry. And guess what? My okra wasn't slimy! For reals!! I really thought it would be, and I was almost expecting it, preparing myself, being ready for it. But I read some tips online and somehow I was able to achieve the deliciousness of okra without the slime. Woot! Don't believe me? Try this recipe. And make it look pretty, and take a picture, and send it to me!
I think the tricks to cooking okra slime-free are (1) use fresh okra, when possible (I've made this recipe with frozen okra in the past and noticed it was definitely slimier) (2) be as gentle as possible when cooking it. Stirring it around like crazy will only bring out more slime, and (3) add an acidic ingredient (eg. tomatoes) to the recipe if possible -- something in the acid helps cut down the slime (don't you just love my very scientific explanations for things).
Indian Eggplant and Okra Curry
- 2 Tb olive oil
- 1/2 tsp cumin seeds
- 1 large eggplant, chopped into 1 inch cubes
- 5 medium tomatoes, chopped
- 1 tsp tumeric
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1 1/2 lb okra, trimmed and chopped into 1 inch pieces
- 2 handfuls of cilantro, chopped
- salt and pepper, to taste
2. Increase the heat, add the eggplant, and let cook for about 10-15 minutes just until it begins to soften.
3. Add the tomatoes and cook for another 10-15 minutes.
4. Add the tumeric, cumin, red pepper, and coriander, and stir the mixture.
5. Add the okra and stir gently so as not to break the pieces. Let cook for 8 minutes.
6. Stir in the cilantro and salt and pepper to taste.