Hate that slimy stuff called okra?
You'll change your mind when you taste okra cooked the right way. There's no gushy slime, just wonderful flavor and perfect texture, making it a joy to eat.
Chef Shachi Mehra of Adya (above) gets this effect by roasting okra with cherry tomatoes and red onion, then adding a dash of Indian seasonings, lime juice and cilantro.
She explained how to do this at a class in the patio adjacent to Adya. The topic: "Indian Spices in Everyday Cooking." The theme was how to enhance food with a few spices such as Indian chaat masala and cumin rather seasoning with a raft of spices as in curries and other complex Indian dishes.
Born in Jaipur, where her parents had gone to attend a wedding, Mehra grew up on the East Coast, planned to become a doctor and then realized she was meant for something else--cooking. Today, she's an excellent chef and teacher.
Adya in the Anaheim Packing House (above) is where she teaches. Another Adya is in Irvine.
Throughout the year, Mehra gives classes on a wide range of topics. Get the schedule here. They're well worth attending and include lunch (part of mine is above), recipes and wine, beer or chai. Tip: the chai is amazing.
And so is this okra recipe:
ROASTED OKRA WITH CHERRY TOMATOES AND RED ONION
From Chef Shachi Mehra of Adya
1 pound okra, sliced lengthwise
2 serrano chiles, sliced lengthwise
1 basket cherry tomatoes, halved
1 small red onion, sliced thinly
1/4 teaspoon salt
1/4 cup canola oil
2 teaspoons chaat masala, available in Indian markets
1 tablespoon lime juice
1/4 cup chopped cilantro
Preheat the oven to 400 degrees.
In a large bowl, combine the okra, chiles, tomatoes, onion, salt and oil. Mix gently, just to combine. Spread evenly on a large baking sheet.
Bake for about 20 minutes, or until some charred spots are visible. Remove from the oven and toss the warm mixture with chaat masala, lime juice and cilantro. Serve warm.
Recent Comments