Usha Singh
This was the blog for Friday, but for some reason, I could not load the pictures so i tried again today.
I am home alone this weekend, my son has gone to Cape Town for the weekend, and i thought since he is not here i can cook what i like to eat and serve my meal the traditional way. I really enjoy okra or lady fingers or as we Indians call it Bhindi, and i know it is tricky to clean, but once you get the just of it, it is not bad at all. However we do not always get okra, and thus when i do find them i buy a whole lot of them, clean and flash freeze before parking in portion size plastic bags. The recipe i am sharing with you is simple but very flavourful.
Okra (Bhindi)
500ml chopped okra
40ml cooking oil
5ml coriander powder
5ml cumin powder
2ml turmeric powder
5ml chilli powder
5ml salt
3-4 curry leaves
5ml lemon juice (sprinkled just before serving)
Method
- Wash and dry okra thoroughly, then chop or slice
- Heat oil – add the curry leaves and then the okra and spices
- Lower heat and allow to cook for about 10 minutes-stirring continuously
- Serve with rotis & some yoghurt
Note
Okra omits a sticky substance when it comes into contact with water — therefore always wash and dry thoroughly before chopping. Avoid adding water to the cooking process; rather cover the utensil for a few minutes when cooking.
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