As much as we may like certain ingredients, buy and cook them regularly, there are times when we seek to have them in different ways. That difference or change can be the way they are cut, the cooking technique or flavour profile through the use of herbs or spices.
Remember the stuffed eggplant dish from a couple of weeks ago? Did you notice that the masala paste was different – peanuts, coconuts, sesame seeds and tamarind pulp was added to the mix of onions, ginger, garlic, hot peppers and garam masala? I had some of the paste left over and a few days later, I decided to toss it with sliced okra and do a fry-up. It was so good that I cooked the dish twice within a week.
I had some friends visiting from overseas who are okra lovers and this dish was
