This is a simple and tasty vegetable to make.
1/2 kg okra
1tblsp sour curds
1 tsp Chilli powder
3 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 dry red chilly
- Soak the okra for 20 mins in a large pan, to ensure all dirt is removed. Drain and chop into moderately small round pieces.
- In a large wok, heat some oil and add the chopped okra
- Add salt, turmeric and sour curds and mix well. Be careful not to mash the pieces. The curd is meant to absorb the stickiness from the okra.
- set the lid on the wok and let it simmer.
- Keep checking in 10 min intervals to ensure the okra does not stick to the sides of the wok. Always be careful not to mash the pieces.
- Once all the water evaporates, add chilli podwer and mix well.
- Let it cook for another 5-10 minutes and set aside.
- In a small wok, heat 2 tsp oil and add the tadka.
- Add to the okra when the mustard seeds start popping and mix well.
Serrve hot with rice.
This Podi/masala literally translates to “Powder that goes with Rice”. Its simple & quick, and tastes good with plain rice, or when mixed with any pickle and rice.
1 cup chana dal
1/2 cup toor dal
2 tsp Urad dal
2 tsp moong dal
8-10 dry red chillies
1 tsp jeera
1 tsp salt
- Dry roast the dals and red chillies till the dals are a little brown
- Roast the jeera seperately with a bit of clarified butter (ghee)
- Once clooed, mix all the ingredients together with salt, and grind.
- Ensure the resultant podi is not too fine. A bit of coarseness is good.
Always ensure you have a spice box in your kitchen. It helps keep all the improtant spices to gether at one easilty reachable spot.
A typical spice-box would contain the following spices: mustard seeds, fenugreek seeds, urad dal, chana dal, pepper corns, jeera and red chillies.