quinoa tzatziki bowls

I see reels from various people on Facebook from various sources, and I like to see some of the food preparation ideas.

This was from Liam Layton, reposting from @mariannas_pantry.  

They stacked these in jars which were then dumped out and mixed up for a salad serving.  It looks tasty and satisfying so I may try.  I'll definitely be eating this when I'm drowning in cucumbers this summer, but I may not wait!  I haven't had tzatziki in forever.  

- container of tzatziki

- quinoa (I'd maybe cook a cup of it) 

- chopped cucumber, bell pepper, red onion

- chickpeas 

- Kalamata olives

- banana peppers

- feta

 

chickpea coconut curry

 Taken from a popular NY Times recipe.  It's very tasty and quite decadent with all that coconut milk.  I couldn't get the chickpeas to crispen up and that would have been good, will try again.  I used kale and while it took longer to cook, it was nice to have that texture.  I forgot the mint, that would have been good.  It says 4-6 servings but it cooks down to maybe three; I'll try freezing it to see how well that works.  

Ingredients

Yield:4 to 6 servings

• ¼ cup olive oil, plus more for serving
• 4 garlic cloves, chopped
• 1 large yellow onion, chopped
• 1 (2-inch) piece ginger, finely chopped
• salt and black pepper
• 1½ teaspoons ground turmeric, plus more for serving
• 1 teaspoon red-pepper flakes, plus more for serving
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 (15-ounce) cans coconut milk (recipe says needs to be full fat but I don't know about that).  
• 2 cups vegetable or chicken stock
• 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
• 1 cup mint leaves, for serving
• Yogurt, for serving (optional)
• Toasted pita, lavash or other flatbread, for serving (optional)

 

Preparation

1. Step 1

   Heat ¼ cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

2. Step 2

   Add 1½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

3. Step 3

   Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.

4. Step 4

   Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!

5. Step 5

   Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.

6. Step 6

   Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

 

bulgur, tomatoes, cucumbers, feta

 Needing to use up some small tomatoes and cucumbers, and looking in my cupboard to see plenty of bulgur wheat, I made do with what I had and it was very tasty.  Ideas from here. 

Ingredients

• 1 cup bulgur wheat
• tomatoes (about 15 small)
• cucumbers (3 small-medium) 
• small amount of onion sliced thin
• vinegar
• olive oil
• lemon juice
• feta (about 5 oz)
• fresh basil  (1/2 bunch left over)
• jar garbanzos, drained and rinsed  

Bring 2 cups water to boil, cook bulgur wheat for about 10 minutes.  Allow to cool.

Thinly slice a small amount of onion and soak in vinegar for about 10 minutes.

Chop tomatoes and cucumbers.  Once bulgur is cooled, mix them in.  Add about 2 T olive oil, 2 T lemon juice, and 1/2 tsp dried oregano.   Drain onions, add them.  Chop feta and basil, add. Drain and rinse garbanzos, add.  Mix well, refrigerate.  

beans and cucumber and tomato salad

 I saw this on Facebook and it seems a good idea to try.

Prep and put into a large bowl:  

- 1 can garbanzos, rinsed and drained

- 1 can black beans, rinsed and drained

- 2 cucumbers, chopped

- cherry tomatoes, chopped

- container of mozzarella pearls, halved 

- 1/2 red onion  

- (kalamata olives)

- banana peppers or pepperoncini canned 

- parsley or other fresh herbs  

Mix dressing together then add to salad and mix up. 

- olive oil

- red wine vinegar

- juice from peppers

- dijon

- (maple syrup) 

So many other things can be added, whatever sounds good.  

bulgur and garbanzos

 This dish was quite tasty though I will cut the bulgur next time (too much for the amount of other ingredients).  I had some garbanzos to use up, and this hit the mark.

Ingredients

• 1 cup water
• 3/4 cup medium #2 bulgur wheat
• 1 can chickpeas 15 ounce can, drained and rinsed
• ½ cup pine nuts
• 1 medium red onion thinly sliced
• ¼ cup extra-virgin olive oil
• 1 teaspoon paprika
• 2 tablespoons fresh lemon juice from ½ a lemon
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ cup chopped flat-leaf Italian parsley
• ¼ cup chopped fresh mint 
• 1 teaspoon kosher salt
• salt and cracked black pepper to taste

Instructions

• Preheat oven to 400°F / 200°C.
• Bring water to a boil, add 1 teaspoon salt and a tablespoon of olive oil. Stir in bulgur. Remove from heat.
• Cover with a light-fitting lid and let stand, until all the water is absorbed, about 20 minutes.
• In an ovenproof skillet, combine chickpeas, pine nuts, onion, oil, lemon juice, cumin, turmeric, paprika and 1/2 teaspoon salt.
• Stir over medium high heat until it starts to sizzle (a few minutes). Then transfer to the oven and roast for 18 – 20 minutes. (Check at 15 minutes if your oven runs hot)
• Remove from oven and stir in the bulgur. Add the parsley (and mint, if using).
• Stir to combine and adjust seasoning to taste. Serve warm.

Jennifer Aniston's salad?

 I keep running across iterations of a salad that Jennifer Aniston was reputed to have eaten daily while filming Friends.  I have no idea the authenticity of any of them, but it seems a quite good idea to throw together some legumes, a grain, herbs, vegetables, nuts or seeds, and feta.  

Here's what I plan to make this week, having indulged in purchasing some pistachios and finding tasty Persian cucumbers on sale.  I'll put other versions below to have in one place for future reference.  If I could find a nutritious and tasty salad that I could eat every day of the week, I would be ecstatic.  Update: this is really good.  It's not cheap (pistachios? fresh herbs? etc.) but I think it's worth it.  Things to consider: if I'm still liking it on day #5 (I just made it) and how satisfying it is or if I need to eat it with something else for it to stick on my ribs.

• 1 cup uncooked quinoa or bulgar wheat
•  2 cups water
•  1 cup cucumber, chopped
•  ½ cup parsley, chopped
•  ½ cup mint, chopped
•  ⅓ cup red onion, chopped
•  ½ cup roasted and salted pistachios, chopped (I think almonds would be just as good)
•  1 15 ounce can chickpeas, drained and rinsed (or lentils?)
•  2 lemons, juiced (about 5-6 Tablespoons)
•  ¼ cup extra virgin olive oil
• salt and pepper to taste  
•  ½ cup crumbled feta cheese

Instructions 

• Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. 
• In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
• Serve immediately or let the salad chill in the fridge a couple hours before serving.Store salad in an airtight container for up to 5 days in the refrigerator. 
  

   ****Here is another version. Ingredients 1 cup uncooked green lentils, rinsed wellsea salt3 cups water3 T lemon juice (1 lemon)3 T extra virgin olive oil1 small red onion, finely diced1 cup Persian cucumbers 1/4 cup chopped parsley2 scallions, chopped 2 T chopped mint2 T chopped Kalamata olives1/4 cup feta 

Directions

    In a large saucepan, combine the lentils, ½ teaspoon salt, and water.
    Bring to a boil over medium-high heat.
    Turn the heat to low and cook for 15–20 minutes, or until the lentils are soft but still slightly firm. Do not overcook the lentils or they will become mushy.
    While the lentils are cooking, whisk together the lemon juice, ½ teaspoon salt, and olive oil in a large bowl.
    Mix the red onion, diced cucumber, parsley, scallions, and mint into the dressing.
    Once the lentils are cooked, drain off any excess water.
    Add the lentils to the large bowl and toss until fully combined.
    Top with olives and, if desired, crumbled feta cheese to serve.

kuri curry

 This kuri squash curry was really good, exactly what I wanted, and next time plans are below. 

Ingredients

• 2# winter squash such as kuri or kabocha; keeping skin unless it's too tough like butternut
• small onion
• 4 cloves garlic
• 1 Tbsp freshly grated ginger
  
• 1/2 bunch of chard or similar green (though spinach wasn't great) - about 6 oz.
  
• 1 Tbsp curry powder
• salt, pepper
• can of coconut milk
•  (broth)
• garbanzos or cooked tofu 
  
• brown rice (I used jasmine and it was too meh)
  

Process  

• Heat oil*, add onions and cook until translucent (about 8 minutes).
• Turn heat down a bit and add garlic, ginger, curry power, salt, and pepper.  Cook a minute or so.
• Add squash and stir it up, then add coconut milk and broth if desired.  (I thought it was too soupy with broth).  
• Cook about 20-30 minutes.
• Add garbanzos or cooked tofu to heat.  (This wasn't in the original recipe but would have been better.)
  
• Add greens and cook another 5 minutes or so to wilt (or longer if necessary with denser greens).
  

 

*Recipe called for coconut oil but that gives me heartburn so I just used what I had.

pasta e ceci

 Just made this soup (Italian chickpea and pasta stew) and it was outstanding.  

Ingredients

• 3 tablespoons olive oil, plus more for drizzling
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 teaspoons chopped fresh rosemary
• ½ teaspoon red-pepper flakes
• Kosher salt and black pepper
• 1 packed cup canned whole tomatoes, drained (diced tomatoes, not drained)
• 1 (15-ounce) can chickpeas, rinsed (i canned them myself without salt so not rinsed)
• 1 cup ditalini (little elbow macaroni was fine)
• 4 cups roughly chopped escarole, Tuscan kale or radicchio (I used Tuscan kale and added it earlier)
• Grated pecorino, for serving  

 

Preparation

1. Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
2. Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
3. Add 3 cups water and bring to a boil over high.  (If using kale, add now and let it cook a little) Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
4. Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil

sandwich spread - "vegan tuna"

 This is tasty and I look forward to seeing effects (does it upset my stomach? does it satisfy me for hours or am I hungry again right away?), other ingredients, etc

How I made it

Mix together:

• 1 jar canned garbanzos, rinsed and drained and mostly mashed
• 1/4 c. or so red onion
• 1/4 c. or so celery
  
• 3 T. tahini 
• 1 T. maple syrup
• 1 tsp or so mustard
• 2 pepperoncini, minced
  
• salt and pepper to taste
• tortilla chip crumbs
  

Serve on toasted bread.  (This will be great on sauerkraut bread) 

Other ingredients that they added instead of what I did:

•  1/4 c. diced pickles
• 1 tsp. capers
• sunflower seeds (wish I had some to add)

There are so many other tasty possibilities as well.  This may become a staple.  

 

butternut squash hummus

 This was pretty great.  Much better than I expected, though the new Cuisinart food processor made it creamier than is my preference.

From here.

Ingredients

• 1 cup cubed roasted butternut squash (½ inch cubes)
• 1 large or 2 medium garlic cloves
• 1½ cups cooked chickpeas (one canning jar), drained and rinsed
• ¼ cup tahini
• 3 tablespoons fresh lemon juice
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon cayenne, less if sensitive to spice
• ½ teaspoon sea salt, plus more for sprinkling
• ¼ cup extra-virgin olive oil, plus more for drizzling
• ¼ cup water, or as needed
• freshly ground black pepper

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 20 to 25 minutes, or until the squash is tender. Let cool slightly.
2. In a food processor, combine the roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
3. With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil - the olive oil tones down the spice.)
4. Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, if using, and a drizzle of olive oil. Serve with toasted pita, crackers, and/or chopped veggies.

 

sweet potatoes in tomato sauce with chickpeas and brown rice

 The other day I made tchieboudjenne, and .... it wasn't nearly as good as I remember from Senegal (not surprising).  But my favorite part was the big chunks of white sweet potato that had cooked in the tomato sauce that the broken rice was then also cooked in. So I'll try to recapture that, changing rice to brown and adding garbanzos.  Not sure the best time to add them so will try this way. 

• 2 white sweet potatoes - peeled and cut into large chunks
• 1/3 c oil
  
• Onion, sliced thinly
• 2 cloves garlic
• scotch bonnet pepper or similar hot flavorful pepper
  
• small can tomato paste
• bouillon, salt, pepper
• garbanzos, 1 jar
  
• 1 c brown rice 

Heat oil and slowly cook onions.  When onions are translucent, add the tomato paste and cook about five minutes (stirring to avoid burning). Grind together in mortar garlic and pepper* and add; cook for a couple minutes.  Add bouillon and pepper (and salt).  Add 4 cups water, bring to simmer. 

Add in the sweet potato chunks and cook until tender, then use slotted spoon to remove and set aside.  

Add rice to tomato mixture, lower heat and simmer covered to cook about 45 minutes.  

Stir in a can of garbanzos and let sit for about ten minutes.  Eat with chunks of sweet potatoes.

*I don't have a mortar/pestle and I don't want to go to the grocery store, so I'm going to use a food processor to very finely chop up the garlic cloves and 1/2 bell pepper I have in fridge. 

chickpea dip (not hummus)

Without tahini, it doesn't really taste like hummus to me.  But, this is still a pretty good snack, fro here.

Ingredients

• 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
• 2 to 4 tbsp. water
• 2 tbsp. extra virgin olive oil
• 1 tbsp. lemon juice
• 1 garlic clove minced
• 3/4 tsp. ground cumin
• 1/4 to 1/2 tsp. salt

Instructions

Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and 1/4 teaspoon of salt to your taste preference.

garbanzo cabbage peanut salad

This is pretty tasty!  From here.

Mix dressing in a large bowl:
2 limes, juiced (about 1/4 cup)
1/4 cup peanut butter
1 Tbsp sambal oelek or sriracha
1 Tbsp fish sauce (up to, optional; I couldn't find mine so used some oyster sauce)
1 tsp soy sauce (up to, optional, if it could use some more salt)
salt, pepper
honey or maple syrup to taste
water

Whisk together and add water for the right texture.  Taste and adjust.

Then add in:
a jar of chickpeas, drained
2 carrots, shredded
1/2 red cabbage, chopped finely

Top with
chopped peanuts
cilantro
green onions

Cabbage With Tomatoes, Bulgur and Chickpeas

From here; serves six

(By MARTHA ROSE SHULMAN: This recipe is based on a Greek dish made with red cabbage. I’ve used both green and red cabbage, and I like it both ways. It’s a comforting vegan dish that works as an entree or a side.)

• 1/4 cup extra virgin olive oil
• 1 onion, finely chopped
• Salt to taste
• 1 tablespoon sweet paprika
• 1 medium head green or red cabbage, finely shredded
• 1 14-ounce can chopped tomatoes with juice
• 2 teaspoons sugar
• 2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
• 1/4 cup chopped fresh dill
• 2 cups water
• 1 cup coarse bulgur
• 1 15-ounce can chickpeas, drained and rinsed

1. Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.

2. Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.

3. Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.

harira

Harira - North African Vegetable Soup - served during Ramadan at iftar/breaking of fast, the national soup of Morocco (from Sundays at Moosewood Restaurant)

serves 6-7

1 cup finely chopped onion
garlic, minced
2 diced celery stalks
3 T oil
1 t turmeric
1 t ground coriander
1/2 t cinnamon (go easy on it - not too much!)
1/8-1/4 t cayenne (to taste - go easy)
1 small potato chopped
1 small carrot diced
4 small tomatoes chopped (I threw in a can of diced tomatoes)
1 cup tomato juice
4 cups vegetable stock or liquid from cooking chick peas or water
1 small zucchini finely chopped
1/2 cup curly vermiceli, crumbled (I couldn't find curly, so used angel hair pasta)
1 c. canned or cooked chick peas (I just threw in a can - 69 cents at Whole Foods!)
1/4 cup fresh lemon juice (I didn't use fresh, but it would be tasty)
salt & pepper to taste
****
Garnish:
chopped fresh parsley
fresh mint leaves
red bell pepper or pimiento strips
********
In a soup pot, saute the onions and celery in the oil until the onions are translucent. Add the spices, potatoes, and carrots and cook for 5 minutes, stirring often. Mix in the chopped tomatoes, tomato juice, and chick pea liquid/stock and simmer until all the vegetables are almost tender.

Add the zucchini and vermicelli and simmer for about 5 minutes longer. Mix in the chick peas, lemon juice, and salt and pepper to taste.

Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.

*******
I think it would be way yum with cabbage, green beans, and small pasta such as orzo.

Freezes well.

hummus

I apologize to anybody wanting directions to make hummus - I don't measure. I taste, and because I've made hummus dozens of times I eyeball. There are myriad recipes and they're all pretty similar but with different measurements, and you just have to try it and see what you like best.

• garbanzo beans. I always soak and cook them myself - not only is that cheaper than cans (and create less waste), but their texture is better because I cook them for a long time. Garbanzos don't overcook though - and I tell you this after cooking some for about 9 hours today. I soak them overnight and then cook them in the slow cooker - high if I'm home, low if not (with plenty of water). I do love the smell! I make a whole crockpot full because I might as well if I'm using the electricity, and I make a TON of hummus and freeze it in containers to have for months until the next batch.
• lemon juice (fresh is best)
  
• sesame tahini (when what I have is gone, I'm going to try to make my own)
• olive oil

These are the key ingredients to get texture and taste right. I like to grind in a food processor and then a blender - this gets it very smooth. It's a bit of work, especially when I make 4 quarts of garbanzos and have to do a few batches. But again, now I won't have to make hummus again for months.

Other things to add to taste:

• green onions
• garlic (I always put in a TON of garlic, and since I usually eat pita & hummus for breakfast, it can have a little bite - so this time I tried cooking cloves & green onions in with the garbanzos) (Know too that the garlic flavor ripens - it may taste bland, but after sitting for awhile the garlic will be like WOWZA! - so be gentle)
  
• cumin
• salt
• roasted peppers (I really like roasted anaheim peppers, and a lot of them, but last time when I did a taste test with friends I heard more favorable results with roasted red peppers)
• Whatever your heart desires! (sundried tomatoes, chipotle, cilantro, pepper, paprika, cayenne, parsley ...)
  

When you serve it, it's nice to have some whole garbanzos to scatter, then a sprinkle of paprika and a glug of olive oil.

***
I have a hard time with breakfast foods, and pita & hummus is a perfect one for me so I freeze up batches of hummus and a dozen pita at a time. Hummus can be pretty darned expensive in its own tubs at the store so you can really save money by making your own - plus then you can make it just how you want it, and awe and amaze your friends if you accompany it with homemade pita bread. Nobody dislikes the woman who brings the homemade bread.

garbanzo okra tomato curry

Heat oil (1-2 T).

Saute okra (1/2 - 1#, cleaned and chopped into 1-2" pieces) until browned.

Remove okra from pan. Add some more oil as necessary and turn down heat.

Saute:
1 onion, chopped
3-4 cloves garlic, minced
peppers (hot, bell, whatever you got), chopped (very finely if hot pepper)

Add in:
2 chopped tomatoes

1 T cumin
1 T coriander
1/2 tsp cayenne
1 tsp garam masala
1/2 tsp fennel (though I accidentally put in cardamom instead!)
1/2 tsp amchur powder
1 tsp turmeric
Note: the spices are just about what I threw in. Choose your own mix or just a curry powder.

Add liquid if necessary.
Cook for a bit. (3-5 minutes)
Add in:
cooked garbanzos (I put in equivalent of 2 cans)

Cook for a bit longer. (another 3 minutes or so)

Add in cooked okra and let it cook another 5-10 minutes until it seems ready (tomatoes have lost shape, spices are distributed). Taste and adjust spices accordingly.

Eat on rice. Great as leftovers!

curried okra with chickpeas

So, I made "Hyderbadi-style" okra and it was ok. Who knew I wasn't a fan of amchur powder? It's dried green mango and adds a little acid balance (lemon juice can be substituted, I've read). I usually add it with many other things so its flavor doesn't come through. It's really the aroma that I don't like - it's prevalent in many Indian restaurants and shops. It smells ... I can't describe it. Almost like stale smoke-less incense. So this recipe really focused more on the amchur powder, and so now I know.

Anyway, my favorite part is the okra. I slice it into maybe 1-2" segments and saute it alone and can I just say again HOW MUCH I LOVE OKRA. I just can't get enough.

Next time I will try based on this recipe, adding some chickpeas. They're also a nutritional powerhouse - and cheap. I will fiddle with the spices though - not crazy of the curry mix I have now. Probably needs more cumin and coriander. I might try to get some fresh curry leaves and try that.

OK, grow, okra, grow! It'd be great if I could harvest enough to also pickle ... but that's looking doubtful at this point because I could eat it fried every day every meal until the end of the season ...