"Those Sublime Okras - Done
I wanted a nice dry dish that could be eaten on its own.
I made a coarse dry-ish paste of roasted & salted peanuts and green chillies.
I cooked in a brass pot, using ghee that I tempered with mustard seeds, curry leaves, garlic, red onions & asofoetida.
I cooked the okra in this and once almost done, I added in the peanut - chilli mix and some dry mango powder and cooked till done.
So so good!
"
Those Sublime Okras
5
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This is a yum version and it is perfect for lunch. Just perfect!
I wanted a nice dry dish, that could be eaten on its own, as I'm currently following a low GI diet.
Ingredients:
1. Okras - 500 gms, washed, dried & cut into large pieces
2. Red onions - 2 medium, cut into large wedges
3. Ghee - 2 tbspns
4. Mustard seeds - 1/2 tspn
5. Curry leaves - 2 sprigs
6. Asofoetida - a generous pinch (optional)
7. Garlic - 2 tspns, chopped fine
8. Dry Mango powder - to taste
9. Salt - to taste
10. For the coarse paste:
1. Roasted & Salted Peanuts - 100 gms
2. Green chillies/jalapeños - 6 (please adjust according to your spice tolerance)
Method:
1. I made a coarse dry-ish paste, using roasted & salted peanuts and green chillies.
2. I cooked in a brass pot, using ghee that I tempered with the mustard seeds, curry leaves, garlic, red onions & asofoetida.
3. I added in the okra and once almost done, I added in the peanut - chilli ground mix and some dry mango powder and cooked till done.
Note:
1. I washed the Okras & dried them spread on a tray overnight. This ensures the stickiness is reduced.
2. Contrary to what a lot if us are taught, the less you cut okra, the less slimy they are. I cut each okra into 2-3 pieces only - never smaller.