Taming the slime in okra is a bit of a challenge but a few simple tricks will help with that. Drying the okra completely before chopping is a good start. Refrain from stirring the okra too much while cooking also helps a bit. In the original recipe, okra is left whole but the ones I had where too long so I chopped them in half. Okra is sauteed until soft and lightly browned ahead of time and then added to the potatoes later. This ensures that the curry doesn’t get slimy. This is a very simple and easy to make curry but tastes absolutely delicious. If you follow the recipe as written, it turns out perfect and even okra-haters might give it a try. It is great to serve with rice or even roti.This goes for the January Week 3, Cooking from Cookbook Challenge Group.
