Our friend Farah, she of the famous Masala Kale, which has garnered over 500 page views on this blog, is at it again.
"With so many of my friends and family eating vegetarian, I am motivated to make vegetable dishes that are interesting and delicious," says friend, neighbor, and locally renown cook Farah Kapoor. She adds, "Even among non-vegetarians, there is a lot of interest in local produce. I saw some fresh okra and some lovely long beans at the Farmers' Market last week and was inspired to create a Masala Sabzi, (spicy vegetable) recipe."
Both the beans and the okra were transformed into something wonderful. This is not to say that fresh off the farm they aren't already pretty wonderful, but Farah's version makes them spectacular.
She starts with fresh okra, purchased from our favorite Sunday Farmers' Market.
1 medium white onion finely diced
1 tbsp cumin seeds
1 Clive of garlic finely chopped.
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 pound okra or long beans or green beans or haricot verts. Slice into rounds.
2 tbsp canola or olive oil
1/2 tsp red CHILLI powder (optional)
1/2 tsp garam masala (optional)
1. Start by heating the oil in a skillet.
2. Add the onions and garlic and sautee for 2 minutes.
3. Next add the cumin seeds, coriander powder and the dry spices and saute until fragrant. This might take a minute or two.
4. Add the diced tomato and let it all come together for another couple of minutes. Add salt to taste.
5. Finally add the okra or green beans to the masala paste. Cook for a few minutes until vegetables are tender.
6. Garnish your vegetables with a handful of chopped cilantro.