www.mahaskitchensecrets.com Indian Style Ingredients ● 500 grams fresh tender okra Tamarind Okra ● 6 cloves garlic ● 2 small onions ● 2-inch piece of ginger Recipe ● 3 tomatoes ● 1 chili ● 1 1/2 tablespoons tomato paste ● 3 tablespoons vegetable oil ● 2 teaspoons coriander seed ● 2 teaspoons cumin seed ● 2 teaspoons turmeric ● 2 tablespoons tamarind sauce ● salt ● black pepper ● fresh coriander leaves ● Enough water to cover the Okra ● 1 recipe chapati bread Servings: 4
Preparation Time: 10 minutes
Start to finish: 30 minutes Preparation 1. Cut the tip of the okra without cutting into the pods and wash.
2. Peel and cut the onions, garlic and ginger and process in a food processor to a paste or grate it by hand as in my tamarind chickpea recipe. Do the same with the fresh tomatos or chop small. Per Serving: 320 Calories; 15g Fat (39.7% calories from 3. Toast the coriander and cumin seeds then fat); 9g Protein; 42g Carbohydrate; 10g Dietary Fibre; crush in a pestle and mortar as seen in my 11mg Cholesterol; 406mg Sodium. tamarind chickpea video.
4. Heat the vegetable oil in a pan and for a few minutes sauté the toasted crushed coriander seed, cumin seed and the pureed onion, ginger and garlic paste.
5. Add the turmeric, chili, pureed tomatoes, tomato paste and stir.
6. Add the Okra, salt, pepper and enough water to cover the Okra. Cook on medium heat covered until okra is soft and still in contact. 7. At the end of the cooking add the tamarind sauce and freshly chopped coriander and adjust the salt. The final dish should have a thick sauce where it can easily be eaten by hand with fresh chapati.
Tips ● Choose pods that are small and tender. ● They can be stored in the fridge for up to four days wrapped with paper towel. ● When Okra is cooked it can become slimy, you can avoid it by sautéing the okra on high heat beforehand or cooking it with an acid like tomatoes as in the recipe. Try to keep the okra whole as cutting it or over cooking it releases the slime.