Friday, November 19, 2010

Spicy sour okra

I miss the fresh green bhindi many times.The ones at Indian stores seem quite sad and often I can't hop across and get them My mood,the weather and the time between my school trips decides my menu.So as a good option, we have started to pick up bottled Okras.Initially the look of the discolored , slimy okras put me off, but the tender nearly cooked okras found their way on my shelf as they are great to put into sambhar,stir into some quick fix dry vegetable when you are dying for some spice in life.I made this one day and we loved it with hot rotis and the left overs were great with rice the next day.A quick fix recipe.
Bottled okra                     400gms
shallots/baby onions          1/2 bowl
garlic cut into big chunks   1/4 bowl
Sliced potatoes                  1 no
crisp chopped tomato         1 no
thick tamarind pulp             1/4 bowl
curry leaves                        10-12 nos
Sambhar masala                  1 tsp
corriander powder              1 1/2 tsp
chilli powder                        1/2 tsp
turmeric                               1/2 tsp
salt to taste
hing                                     1/4 tsp
oil 1 tbsp
mustard seeds                      1 tsp
Heat oil in a nonstick pan.Add hing and mustard.When they splutter add the curry leaves and garlic.Turn for about 1 min and then add the shallots/baby onions.when they start becoming pink, add the potatoes and let them cook in the pan at low heat till they are golden. Add the tomato and cover to cook.Keep turning them till they are nearly cooked .Add the dry ingredients and turn them well.Once you get the aroma add the tamarind pulp and cook further to reduce water.Drain out all the water from the okra and I like to just wash it off a bit in hot water.Drain completely and then add to the pan.Turn them carefully as these are quite tender.Cover and cook for about 3-5 mins till well integrated.Top with freshly chopped coriander. and serve with hot chappatis or rice.

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