Monday, December 19, 2011
Spicy Okra Curry with Onion and Tomato
Tender Okra - 30
Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches
Green Chili - 3, finely chopped
Onion - 1/2 cup, chopped
Tomato - 1, chopped
Curry Powder / Roasted coriander cumin powder - 1/2 tsp
Turmeric Powder - a pinch
Red Chili Powder - 1/4 tsp (optional)
Wash the okra and dry them completely. Cut into half inch roundels.
Heat 1 tbsp oil in a pan. Add the cut okra, turmeric and salt. Saute on medium flame. The okras pieces may become a little slimy in the beginning but as they begin to cook, the sliminess goes away. Saute till the okras are completely cooked and dry. Remove and keep aside.
Heat the remaining 1 tbsp oil Add mustard seeds. Once they begin to pop, add the hing, chopped green chilies and chopped onion. Saute till the onion starts to caramelise.
Now add the chopped tomato, curry powder and red chili powder. Cook for a few minutes till the tomato begins to break down.
Add the cooked okra pieces and mix everything well. Cook for a few minutes more.
Serve hot with steamed brown rice and dal.