I’m a subscriber of and sometimes writer for the fantastic food magazine The Local Palate. So I’m always excited when one of their recipes becomes a keeper in my kitchen. This dish took the okra from our garden and turned it into spicy, crispy, Indian-leaning goodness.
Inspired by a Local Palate recipe from Chef Steven Satterfield of Miller Union, Atlanta, GA
- 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 chile flakes
- 1 pound fresh, tender okra
- 1 cup roasted, coarsely chopped peanuts
- 3–4 Tbsp. chopped mint leaves
- Stir together yogurt, minced garlic and lemon zest and juice in a small bowl. Add salt, cumin and chile 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.