Friday, February 26, 2021
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Curry

Achari Okra

By Chef Anjum Anand, 19 Oct, 2017

     

    Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home. 

     

    Ingredients

     
    • 4 tbsp vegetable oil
    • ¾ tsp each Nigella seeds, cumin seeds, brown mustard seeds, and fennel seeds
    • 1-3 green chillies, stalks removed and pierced with the tip of a knife
    • 400 g okra, tops removed and sliced lengthways ¾ of the way up so the stalk and okra is intact
    • 3 small onions, finely sliced
    • 4 medium tomatoes, chopped
    • ¾ tsp turmeric powder
    • 1 tbsp coriander powder
    • ½-¾ tsp dried mango powder or to taste
    • Salt to taste
     

    Preparation 

     
    Heat the oil in a large non-stick sauté pan. Add the seeds and once they are popping, add the onion and green chillies, cook over a medium heat until they are browned on the edges and soft.
     
    Add the tomatoes, seasoning, remaining spices and stir to mix well; cook 
    for a few minutes or until the tomatoes are softening. 
     
    Add the okra, cover and cook for 8-10 minutes or until the okra is soft and just cooked through, giving the pan a stir every few minutes. 
     
    Taste and adjust seasoning and add dried mango powder if you would like it a bit tarter.
     

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