Fried Okra with Fresh Curry or Basil Leaves

By gocatgo

To reduce slim, make sure knife is clean and dry while cutting. If knife starts to get slimy, wash and dry it before cutting more.

Ingredients

• 1/4 t salt
• 1/4 t turmeric
• Peanut of Canola oil for frying
• 1/2 lb fresh young okra, tops and tails removed and sliced crosswise into 1/8" rounds
• 10 fresh curry or basil leaves
• Freshly ground black pepper
• Pinch of cayenne (optional)

Details

Servings 3
Cooking time 17mins
Adapted from ksfarmersmarkets.org

Preparation

Step 1

Combine the salt, tumeric, and 1 1/2 teaspoons of water in a small bowl and set aside. In a 7-8" frying pan, add the oil to a depth of 3/4" and set over a medium flame. When hot, a piece of okra should sizzle when dropped in, add okra and curry or basil leaves. Stir once and then sprinkle the turmeric mixture evenly over the top. Continure stirring and frying for about 5 minutes. Reduce heat and fry until the okra is crisp, about 12 minutes. If it begins to darken turn down the heat. Remove the okra and leaves with a slotted spoon, drain on paper towels. Add saly and pepper to taste. Sprinkle optional cayenne over the top. toss to miax and serve.