Curried okra - a delicious way to prepare this much underutilized vegetable.
Materials:
- 250gm bhindi (okra) - wash, wipe and cut into small pieces (can also use chopped, frozen okra)
- 1 medium onion, diced
- 1 large potato - cut into small pieces
- 1 1/2 tablespoon oil
- 1 tablespoon dhania (coriander) powder
- 1/2 teaspoon haldi (turmeric)
- 1/4 teaspoon red chili powder
- 1/2 teaspoon amchur (dried mango powder - optional)
- salt (to taste)
Preparation:
Heat oil. Cook onions till transparent. Add potatoes. Sprinkle water, cover and cook till half done. Add bhindi. Stir. Add haldi and salt. Half cover with lid and cook - stirring. When almost done (potatoes should be cooked through) add dhania powder. Stir and cook until vegetable is dry and the dhania loses it's 'raw' smell (about 5 minutes). Add red chili powder and amchur and stir well.
Serving:
Goes well with rice and bread; is well complemented by most dals (lentils) and also plain yogurt.
Materials:
- 250gm bhindi (okra) - wash, wipe and cut into small pieces (can also use chopped, frozen okra)
- 1 medium onion, diced
- 1 large potato - cut into small pieces
- 1 1/2 tablespoon oil
- 1 tablespoon dhania (coriander) powder
- 1/2 teaspoon haldi (turmeric)
- 1/4 teaspoon red chili powder
- 1/2 teaspoon amchur (dried mango powder - optional)
- salt (to taste)
Preparation:
Heat oil. Cook onions till transparent. Add potatoes. Sprinkle water, cover and cook till half done. Add bhindi. Stir. Add haldi and salt. Half cover with lid and cook - stirring. When almost done (potatoes should be cooked through) add dhania powder. Stir and cook until vegetable is dry and the dhania loses it's 'raw' smell (about 5 minutes). Add red chili powder and amchur and stir well.
Serving:
Goes well with rice and bread; is well complemented by most dals (lentils) and also plain yogurt.
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