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Recipe Ingredients:
- okra- about 20
- med onion- 1 1/2
- plum tomatoes- 2
- green chillies- 4
- chillie powder- 1/2 to 1 tsp
- lemon juice- about 1to 2 tsps
- few curry leaves
- cilantro
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Recipe Instructions:
Cut the okra in half and slice each half to two or three long slices. In a non stick pan do the popu or tadka ( 4 tsps oil, few mustard seeds, 1 tsp chana dal, 1 tsp jeera, 1 dry red chillie, curry leaves and a pinch of hing) add the green chillies, okra and cook in medium heat till the okra is almost half way done.
Now add the onions ( long thin slices) and cook till okra and oninon is almost done. (I add the okra first because they take more time to cook then the onion). When the vegeteable becomes nice and tender add salt and the red chillie powder.
Then add the tomatoe, lemon juice and chooped clinatro, close the lid and turn of the stove. The heat from the stove cooks tomatoe just little bit. What tomatoe does is, it releases some of its juices to the curry but stills holds its shape because we are not cooking it too much. I like this curry with chapathi because its not too dry and its good with rice too.
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