Thursday, October 13, 2011


Possibly the easiest, quickest vegetable to cook - Okra.
We had daal and rice today, and chicken but the boy isn't having meat. So I figured I'd pull out the bag of cut okra from the freezer and quickly cook it up before he got home.

So easy:

half an onion, chopped
1 teaspoon zeera/cumin seed
1/2 teaspoon methi dana/fenugreek
1/2 teaspoon rai/black mustard seed
1/2 teaspoon kalonji/black seed
3 whole dried red chillies
1 tomato, diced
2 cups of okra, cut (I used frozen, easier, but fresh always tastes bettah)
salt and red chilli powder to taste

Saute the onion in a pan, preferably a wok, and add all the seeds and whole red chillies. Let the spices turn reddish brown, and add the okra. Season with chilli powder and salt, and stir in the tomatoes. Let everything cook on medium, stirring occasionally, until the okra is cooked through and the tomatoes are tender. Throw in a bunch of chopped cilantro and cover for a bit so as to infuse the okra with the scent of the cilantro...yum.

I know some people like their okra nice and dark and crispy, while others like it just cooked, bright green. I like mine somewhere in the middle. Like so:

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