Save to your scrapbook
Crispy spiced okra ratia with pomegranate
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 tbsp vegetable oil
175g pack Waitrose Okra*, cut into 1cm slices
400ml Yeo Valley Natural Yogurt
1 tsp caster sugar • ½ tsp mild chilli powder
½ tsp ground turmeric
½ tsp ground cumin
½ tsp nigella seeds
1 tbsp finely chopped coriander
1 tbsp finely chopped mint
1 tbsp pomegranate seeds
1. Heat 5 tbsp oil in a large frying pan over a medium heat. When the oil is very hot, add the okra. Toss, and allow to sizzle and cook for 6-8 minutes, stirring occasionally. Once the okra is browned, remove with a slotted spoon and drain on kitchen paper; set aside until ready to serve.
2. Whisk the yogurt with the sugar in a medium serving bowl and stir in ½ the okra. Sprinkle the chilli powder, turmeric and cumin over the top and season.
3. Heat the remaining 1 tbsp oil in a small frying pan over a high heat. When the oil begins to smoke, add the nigella seeds. Cook for 20-30 seconds, then quickly pour the hot oil directly on top of the chilli powder, turmeric and ground cumin (this cooks the powdered spices without burning them). Just before serving, place the remaining crispy okra on top and serve, garnished with the chopped herbs and pomegranate seeds.
Typical values per serving: