I am always looking for new ways to turn the okra from our garden into dinner. So when I happened upon this recipe, I was intrigued. Lots of spice and extras and cooked on the grill. Turns out, we love all its spicy, crispy, Indian-leaning goodness.
Inspired by a recipe from Chef Steven Satterfield of Miller Union, Atlanta, GA
Serves 4-6.
Ingredients
- 1 cup whole-milk Greek yogurt
- 1 large garlic clove, minced
- zest and juice of one lemon
- 1/2 tsp. fine sea salt
- 1 tsp. ground cumin
- 1/2 tsp. dried chili flakes
- 1 pound fresh, tender okra
- 1 cup roasted, coarsely chopped peanuts
- 3–4 Tbsp. chopped mint leaves
Instructions
- Stir together yogurt, minced garlic, and lemon zest and juice in a small bowl. Add salt, cumin, and chili flakes. Stir to combine. Cover and refrigerate until ready to use.
- Prepare grill. If using charcoal grill, let flames flare up and die down, about 20 minutes. If using gas grill, heat to medium-high.
- Wash okra and place on towel to dry.
- Place okra on grill. Heat until pods begin to brown, about 2–3 minutes. Flip with tongs or spatula and grill on other side.
- Layer yogurt, okra, peanuts, and fresh mint onto plate for serving.
