Yogurt Relish With Okra Recipes

Steps:

• Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.
• Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste.
• Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
• Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.

Steps:

• In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.), Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars., Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.), Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks.

Steps:

• Squeeze the juice of half a lime into a bowl and add the red onion slices, then stir in honey, a large pinch each of salt and pepper, and cayenne. Let sit at room temperature while preparing the other ingredients (or for at least 30 minutes for the flavors to meld). Stir occasionally. Before serving, taste and add more salt or squeeze in more lime juice, if you like.
• Heat the broiler and line a sheet pan with foil. Add okra to the pan, drizzle with enough oil to coat the pods and sprinkle with salt, tossing well. Arrange okra into one layer. Broil until tender and charred, 5 to 8 minutes. Sprinkle with cumin right out of the oven while still hot. Taste and add more salt or cumin, if you like. Let cool slightly.
• While the okra broils, make the dressing: In a small bowl, combine yogurt, garlic and a squeeze or two of lime juice. Slowly whisk in 3 to 4 tablespoons of oil until the dressing has the texture of heavy cream. Season with salt and pepper to taste.
• Assemble the salad: In a large bowl, combine lettuce, arugula, herbs, cucumber and tomato. Season to taste with a squeeze of lime juice, a little more olive oil to coat the vegetables, and salt and pepper, tossing well.
• To serve, place salad on individual plates. Top with okra. Drizzle with yogurt dressing, and garnish with some of the cayenne onions. Serve immediately.

Steps:

• Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the okra. Stir for a minute. Now turn the heat down to medium low. Stir and fry for 8-10 minutes or until the okra is lightly browned. Sprinkle 1/8 teaspoon salt over the okra, mix, and take the pan off the heat. Set aside.
• Put the yogurt in a bowl. Whisk lightly with a fork until creamy. Add 1/4 teaspoon salt and the cayenne. Stir to mix.
• Just before eating, fold the entire contents of the frying pan into the yogurt.

Steps:

• Cut off the top stem ends and the very tips of the okra pods. You can do 3-4 at the same time. Now cut each pod diagonally into 3-4 slices, depending upon size.
• Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the cumin seeds. A few seconds later, put in all the sliced okra. Stir and fry for about 5 minutes. The okra will have browned a bit. Add the shallots and continue to stir and fry for about 3 minutes so that the shallots brown as well. Now turn the heat to low. Add the coriander, red chilies, and salt. Stir and keep cooking another 7-9 minutes or until the okra is crisp and cooked through. Add the lemon juice and stir to mix.

Steps:

• 1. Bring to boil in a medium sauce pan the vinegar, water, salt, and spice bag.
• 2. Add okra, onion, bell pepper, and jalapino pepper return to boil.
• 3. Remove from heat cool. Remove spice bag. Refrigerate covered for 8 hours
• 4. Will keep in refrigerator 1 week.