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Okra with onions
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| Artist: |
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| Categories: |
Central Asian, Indian, Onions, Vegetables, Vegetarian |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 4
| med | Onions, coarsely chopped | | 5
| each | Garlic cloves, coarsely ch. | | 1
| each | Piece of ginger, 2" long | | 6
| tbsp | Ghee | | 1
| tsp | Whole cumin seeds | | 2
| tsp | Whole fennel seeds | | 1
| tsp | Ground turmeric | | 1
| tsp | Ground coriander | | 3
| tbsp | Tomato sauce | | 1
| lbs | Fresh young okra | | 1
| tsp | Salt | | 2
| tsp | Garam masala | | 2
| tbsp | Lemon juice |
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Procedures:
| 1 | Put onion, garlic, ginger & ?cup water into blender & blend till smooth. | | 2 | Heat oil in skillet over medium heat. | | 3 | Add cumin & fennel. | | 4 | After 20 seconds or so, add the paste from the blender & the turmeric. | | 5 | Cook for 20 minutes, stirring frequently. | | 6 | Add the coriander & fry stirring for a minute. | | 7 | Add tomato sauce & cook stirring for 1 minute. | | 8 | Turn off heat. | | 9 | Wash okra & wipe with paper towel. | | 10 | Slice a few pods at a time into ? rounds. | | 11 | Turn the heat to medium again under the skillet. | | 12 | Add the okra, salt, garam masala, lemon juice & 6 tb hot water. | | 13 | When the onion paste is bubbling, cover, reduce heat to very low & cook for 35 minutes. | | 14 | Stir every ten minutes or so. | | 15 | Madhur jaffrey, "an invitation to indian cooking" |
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