This Sweet and Sour Indian Stir-Fry Makes the Most of an Underrated Summer Veggie

1. For the Tamarind Pulp: In a large metal or glass bowl, cover tamarind with hot water. Soak for at least 15 minutes and up to 4 hours. Using your hands, press tamarind in the water to separate pulp. Set a fine-mesh strainer over a large bowl. Pour tamarind-water mixture through it, pushing and pressing on the pulp with hands or a large spoon until all the water and pulp has passed through; discard seeds, skins, and fibers. Cover liquid and pulp and store until needed, up to 3 days in the refrigerator.

2. For the Okra: Trim stems of each okra pod, then cut crosswise into 3/4- to 1-inch pieces. Keep a paper towel handy to wipe down your knife if needed to remove any slime from the okra.

3. Have a splatter screen or lid handy. In a large stainless steel skillet, heat oil over medium-high until just smoking. Reduce heat to low and test the oil with one mustard seed. If it pops right away, the oil is ready; if not, return heat to medium-high for 1 additional minute and retest. When oil is ready, turn off heat, then immediately add mustard seeds to hot oil, cover with a mesh screen or lid, and let seeds pop, shaking the skillet occasionally to prevent them from burning or sticking (it should take about 15 seconds for the seeds to pop).

4. Return skillet to low heat and add turmeric and asafetida, if using, and stir until aromatic, about 15 seconds. Add okra,turn heat up to medium, and cook, stirring constantly, for 1 minute. Reduce heat to low and add 4 tablespoons prepared tamarind pulp, jaggery or brown sugar, and water, stirring well to combine. Cover and cook, stirring occasionally, until okra is almost fully tender, 12 to 15 minutes.

5. Uncover, stir, and add salt and red chile powder, if using, and cook uncovered until most of water has evaporated, okra is tender-crisp, and a rich brown sauce coats okra, 2 to 3 minutes. Season to taste with salt and jaggery or sugar, if needed.

6. Serve hot, garnished with minced cilantro, if desired.

Special Equipment

Large metal or glass bowl, fine-mesh strainer, 12-inch skillet, spatter screen or lid

Notes

If using jaggery, a couple seconds in the microwave will help soften it. Then you can chop it just like chocolate with a bread knife. A rasp grater, such as a microplane, works as well.

Asafetida can be found at most Indian grocers. I recommend the powder sold in small jars, rather than large plastic containers, because the plastic can hold the aroma. Keep it tightly shut between uses, otherwise, the smell will pervade your kitchen. While it adds a distinct flavor, you can omit it if unavailable, though it will be less aromatic.

Make-Ahead and Storage

The tamarind pulp can be prepared up to 3 days ahead and refrigerated in an airtight container for up to 3 days.

The dish can be cooked up to 2 hours before serving.