Okra commonly known as Ladies Fingers due to their long elegant appearance . A fuzzy seed pod that originates from West Africa and the South Asian continents.
I have always loved this vegetable and decided that today I am going to cook it like my mother used to.
- Select 25 brightly colored green pods that are firm to touch with slight textured furry fuzz on them- make sure they are not bruised.
- Wash the Okra and pat dry them on a clean cloth.
- Cut them into 5 cm pieces – the Okra can be cut in many way such as slit down the middle or cut into floral circles.
- Fry in 2 tbs oil – this frying helps get rid of the stickiness Okra produces. If the stickiness remains the curry will be one big lump.
- Once light golden brown remove Okra from frying pan.
- In the left over oil fry sliced onions ,cumin seeds and 1 green chilli until onions are golden brown
- To this add 2 tsp ginger/garlic paste – braise for a while and then add the remaining spices
- Salt to taste, red chillie powder, coriander/cumin powder & turmeric powder.
- Cook this masala until it’s all blended into a fine paste.
- Add the fried Okra to this
- Cook until desired consistency needed – this is suppose to be a semi dry to almost dry curry , so the choice is your’s how you wish end cooking time.
- For Variation to this you can add 2 tbsp yoghurt and cook a little while longer.
- Serve with fresh chappati’s or as a side dish .
Ms Safirah Irani