A Goan delicacy, the vindaloo, it always stuns a first-timer with its 'achari' flavour, so well soaked up by the okra. A wonderfully spiced curry, the okra vindaloo is a delight on the dining table.
250gm okra
1 tbsp chilli powder
1 tsp sugar
½ tsp cumin seeds
A pinch of fenugreek seeds
½ tsp mustard seeds
2 dsp ginger-garlic paste
½ cup tomato puree
4-5 garlic pods
1 tbsp vinegar
1 cup fried onion
1 cup water/vegetable stock
Oil/ghee, as required
Chop the head off the okra and make a small slit along its length
Fry them in oil and keep aside
Dry grind chilli powder, mustard seeds, cumin seeds and fenugreek seeds together
In a wok, heat 1 tbsp oil/ghee
Add the ginger-garlic paste and saute until the raw smell leaves
Add the ground powder to this and saute for nearly five minutes
Add the fried onion pieces and mix well
Now, add the pureed tomato and blend well
Add the okra to this, along with vinegar
Add a tsp sugar to the curry
Throw in the garlic pods and give it a mix
Okra vindaloo is ready to be relished
