Text 9487, 65 rader
Skriven 2011-04-11 12:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: travels 191
===================
 ML> Is it my memory playing tricks, or are they actually changing
 ML> sides of the valley at times?
 NB> There are a few places where I think that did happen, like in the
 NB> bypass south of Mansfield.

I seem to recall that. Not too far from a place in southern
New York where I recall the new highway overlooking a river
with a hideous metallic green tint.

 NB> While my surmising question was mostly serious, the listing of
 NB> attractions was indeed mostly tongue-in-cheek.

It would require someone far more visionary than me
to glean additional tourist revenue from that region.

 -=> Nancy Backus said to Bill Swisher <=-

 NB> We recently had a couple of dishes off an Indian buffet that had okra
 NB> in them.  It was neither the "slimy snot"ish stuff nor really a fried
 NB> version, quite tasty and nice actually and blended well with the other
 NB> ingredients...

The Brazilian version I had recently was chopped,
sauteed hard with onions and maybe garlic, but
otherwise unseasoned. It was pleasantly dry and
neither snotty nor fried - though I am not averse
to either of those styles.

Dry Okra
cat: Indian, veg
servings: 4 to 6

1 lb Fresh Okra
8 Tb Vegetable Oil
1/2 ts Cumin Seeds
1 md Onion, peeled and coarsely chopped
1/2 ts Salt, or to taste
1/4 ts Ground Cumin
1/4 ts Ground Coriander
1 ts Ground Amchoor or Lemon Juice
1/4 ts Cayenne Pepper

Wipe the okra pods with dampened kitchen paper. Pat
dry. Cut off the conical top and the very tip of each
okra pod and then cut the pods, crosswise, into
1/3 - 1/2" segments.

Put the oil in a large, preferably non-stick, frying
pan and set over medium-high heat. When hot, put in
the cumin seeds. Let the seeds sizzle for 10 sec. Put
in the onions and okra, spreading the okra out evenly
in the pan. Fry, stirring every now and then, for 10
min, spreading the okra out evenly in the pan each time
you stir. The onions should begin to brown by this
time. Turn the heat to medium and continue to stir and
fry the same way for another 5 min. Be gentle as you
stir. Put in the salt, ground cumin, ground coriander,
amchoor or lemon juice and cayenne pepper.

Cook for another 5 min, stirring gently as you do so.

seasaltwithfood.com, adapted from 
Madhur Jaffrey's Indian Cooking
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