Curried Okra (Derosh Chachuri)

In 1996 Pat Chapman of Curry Club fame published Bangladeshi Restaurant Curries to honor the fact that the great majority of UK Curry Houses are run by Bangladeshi immigrants.  In this collection he presents the following excellent traditional okra curry. 

1/3 cup canola oil
2 teaspoons black mustard seed
½ teaspoon black cumin (kala jeera) seed
¼ cup onion, chopped
2 cups tomatoes, peeled, seeded, and chopped
¼ cup red bell pepper, finely chopped
2-3 green chilies, seeded, and minced
1 tablespoon brown sugar
1 pound okra, washed and cut into 1” pieces
3 tablespoons lemon juice
2 tablespoons cilantro, minced
½ teaspoon turmeric
1 teaspoon cumin, ground
1 teaspoon coriander, ground
½ teaspoon cayenne
1 teaspoon cinnamon, ground
½ teaspoon cardamom seed, ground

Warm oil over high heat in a heavy pan until almost smoking.  Add in the mustard and black cumin seed, cover the pan, and shake back and forth over the hot burner.  The seeds will pop and sputter.  After 30-60 seconds the sputtering will die down; at that time remove the lid and add the onion.  Reduce heat to medium and sauté for 5 minutes.  Next add in the tomatoes, bell pepper, green chilies, and brown sugar.  Continue stir-frying for another 5 minutes.  Now add in the okra and gently stir mixture for another 5 minutes.  Add in the lemon juice, cilantro, and spices, and cook for a final 5 minutes.  Adjust seasoning with salt, remove from heat and serve immediately with rice.

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