This Sri Lankan sambol may best be described as an accompanying salad or relish to be served at curry meals. You can make it as hot as you like.
Recipe information
Yield
serves 3
Ingredients
3 tablespoons olive or canola oil
1/2 pound okra, top and tail removed and cut crossways into 1/2-inch pieces
1/3 cup (1 1/2 ounces) red onion, cut into very fine half rings (if the onion is large, cut into quarter rings)
1/2–3/4 teaspoon salt
1/8–1/4 teaspoon cayenne pepper
Freshly ground black pepper
2–3 teaspoons lemon juice
Preparation
Pour the oil into a frying pan and set over medium-high heat. When hot, put in the cut okra. Stir and fry for 6–7 minutes or until okra is lightly browned. Remove with a slotted spoon and put in a bowl. Add all the remaining ingredients to the bowl. Mix well and taste, adjusting to get the perfect balance.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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