Dear friends,
During my travels I have had on numerous occasions tasted okra in various preparations. I have had curried okra,I did not approve of. Okra in masala sauce well just O.K.but, in along with lentils and also with mutton oh well it could be for some..... I approve of only the dry preparations.Here, listed below is one more simple and tasty preparation.
For this we need the following:
1.200gms Okra/Bhindi washed, dried and wiped.
2.04 cherry tomatoes/or 02 medium size tomatoes.
3.01 tps jeera/cumin
4.A pinch of hing/asofoetida.04 pods of garlic and 1'' of ginger.
5.01 tps black pepper powder.
6. Salt to taste.
07. 01 tps coriander powder
08. 03 sprigs of fresh coriander-diced fine.
09. 04 Tps cooking oil.
METHOD
1. Cut off the crown and tip of the okra. Thereafter, cut the okra to 1'' in length.
2. Cut cherry tomatoes to half each or if using medium tomatoes, cut into 08 pieces each. Dice the garlic and ginger fine.
3. Take a shallow frying pan, add 02 Tps cooking oil,put in the pinch of asofoetida and cook the okra, till all of it is evenly fried and changes to a darker color.Remove from the pan and keep aside.The okra is almost cooked at this stage.
4 Put the pan back on the stove and to it add the remaining oil. Add to it the diced garlic and ginger and fry for 1 minute, add to it jeera/cumin and fry till it gets golden brown.
5. Without removing from fire add the previously fried okra. Stir fry the ensemble for 2-3 minutes.Put in all the powder masala and salt to taste, holding back half of the black pepper.Stir fry for less than a minute. To this add half of the cut tomatoes and stir fry on full flame till the tomatoes begin to wilt.
6. Remove from fire and layout on a flat dish.Top it with rest of the tomatoes and sprinkle the remaining black pepper. Garnish with fresh coriander.
Enjoy this....enough for two.
During my travels I have had on numerous occasions tasted okra in various preparations. I have had curried okra,I did not approve of. Okra in masala sauce well just O.K.but, in along with lentils and also with mutton oh well it could be for some..... I approve of only the dry preparations.Here, listed below is one more simple and tasty preparation.
For this we need the following:
1.200gms Okra/Bhindi washed, dried and wiped.
2.04 cherry tomatoes/or 02 medium size tomatoes.
3.01 tps jeera/cumin
4.A pinch of hing/asofoetida.04 pods of garlic and 1'' of ginger.
5.01 tps black pepper powder.
6. Salt to taste.
07. 01 tps coriander powder
08. 03 sprigs of fresh coriander-diced fine.
09. 04 Tps cooking oil.
METHOD
1. Cut off the crown and tip of the okra. Thereafter, cut the okra to 1'' in length.
2. Cut cherry tomatoes to half each or if using medium tomatoes, cut into 08 pieces each. Dice the garlic and ginger fine.
3. Take a shallow frying pan, add 02 Tps cooking oil,put in the pinch of asofoetida and cook the okra, till all of it is evenly fried and changes to a darker color.Remove from the pan and keep aside.The okra is almost cooked at this stage.
4 Put the pan back on the stove and to it add the remaining oil. Add to it the diced garlic and ginger and fry for 1 minute, add to it jeera/cumin and fry till it gets golden brown.
5. Without removing from fire add the previously fried okra. Stir fry the ensemble for 2-3 minutes.Put in all the powder masala and salt to taste, holding back half of the black pepper.Stir fry for less than a minute. To this add half of the cut tomatoes and stir fry on full flame till the tomatoes begin to wilt.
6. Remove from fire and layout on a flat dish.Top it with rest of the tomatoes and sprinkle the remaining black pepper. Garnish with fresh coriander.
Enjoy this....enough for two.
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