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OKRA GOJJU

okragojju-horiz

On days when we can’t taste a thing, nothing is better than a thick South Indian Tamarind stew, with pan-fried okra wheels, and a dry chili masala added in.  The sauce is a cooked down until it forms a sticky, thick sauce, but we first scorch the okra in a cast iron pan to keep it from producing too much “goo” in the stew.



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