Okra with a Cashew-Vinegar Sauce
1 pound fresh okra, rinsed and dried
4 tablespoons canola oil
1/4 cup raw cashews
1 small red onion, coarsely chopped
4 medium-sized garlic cloves
2 lengthwise slice fresh ginger (each 2 inches long, 1 inch wide, 1/8 each thick)
2 dried red Thai or cayenne chiles, stems removed (less if you think it may be too hot)
1/4 teaspoon ground turmeric
1/4 cup malt vinegar
1 teaspoon coarse kosher salt
1 large tomato, cored and finely chopped
2 tablespoons finely chopped cilantro leaves and tender stems
Trim the caps off of the okra without cutting into the pads, and slice the pods into 1/2 inch thick rounds.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the okra and stir-fry until the pods blister in spots and acquire a light brown coloration on their rigid skin, 12 to 15 minutes.
While the okra is browning, combine the cashews, onion, garlic, and chiles in a food processor, and pulse until minced.
Heat the remaining 2 tablespoons oil in the same skillet over medium heat. Add the spicy-hot onion blend and stir-fry (with adequate ventilation) until it is light brown, 5 to 8 minutes. Stir in the turmeric.
Pour in 1/2 cup water, the vinegar and salt. Stir once or twice. Add the okra, cover the skillet, reduce heat to medium-low. Braise until it is fork-tender, about 8 to 10 minutes.
Stir in th tomato and cilantro. Simmer, uncovered, stirring occasionally, until the tomato is warmed, but still firm looking, 2 to 3 minutes. Serve.
By my calculations: Per serving – Calories: 235, Total Fat: 18.1g, Sat. Fat: 1.9g, Carb: 16.1g, Fiber: 4.5g, Protein: 3.4g