Yogurt Relish With Okra Food

YOGURT RELISH WITH OKRA

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.

CRISP OKRA IN YOGURT SAUCE

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.

SWEET ONION AND OKRA RELISH

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.