Another soughted after recipe for okra lovers. This vegetable is so versatile ! Put it in curries, deep fry it, grill, sautee, bake… so many ways and so many different recipes. My daughter loves them grilled with a splash of extra virgin olive oil. This recipe is an age old typical recipe from my land of origin Sindh… We Sindhis love to eat it this way specially with lentils and rice (daal chawal).
As usual i try not to flavor my veggies with too much spice and i dont like to overcook them this way they retain all their nutrients and color. For Jains please omit the ginger and onions and use asafoetida instead (hing).
INGREDIENTS:
1 cup of washed and chopped fresh okra
1 cup of peeled potatoes, cubed
1 cup of chopped onions
1″ piece of chopped ginger
2 green chillies, chopped (optional)
a few curry leaves
1/2 teaspoon of cumin seeds
1/4 teaspoon of turmeric powder
1/2 teaspoon of dry mango powder or juice of half a lime
a little chopped fresh coriander
salt to taste
2 tablespoons of cooking oil or olive oil
METHOD:
Heat the oil in a non stick frying pan and then add the cumin seeds and let them splutter. Add the curry leaves, ginger and onions and salt. Cover and let the onions soften. Add the potatoes and the turmeric and stir. Cover and let the potatoes soften. Add the okra and let it cook. Once the okra is done remove from heat and add the dry mango powder or juice of lime. Add some coriander leaves and mix. Serve with chapatis, or with rice.
Very nourishing and delicious
HEALTH BENEFITS OF OKRA (LADY FINGERS)
Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. No wonder, Cleopatra and Yang Guifei maintained their beauties.