This recipe is part of 'INDIA: Traditional meal'
Step 1. Prepare the spice mixture
Put the sunflower oil in a large frying pan, heat it and add the cumin seeds. Let it simmer for a while on low heat.
Meanwhile, cut the green chili pepper.
Add the green chilli and curry leaves to the pan.
Chop the onion and add it to the mixture.
Finely chop the garlic and add it as well.
Possibly a little bit of asafoetida can be added, but if you don't have that (like we do) that's no problem.
Step 2. Prepare the okra
Wash the okra carefully (otherwise it will be a bit slimy).
Pat the okra dry with kitchen paper.
Chop them in circles (remove the head and tail before chopping).
Add the okra to the pan and turn the heat to high. Spread the okra well so it doesn't overlap.
Add extra sunflower oil if necessary.
Finely chop the tomato and add it.
Finally, add the chili powder, turmeric (turmeric) and a pinch of salt.
Achchese bhojon kijie! ('Enjoy your meal')
Always wondered why they eat with their hands in India and other parts of Asia? Gaby explains it to us.
250 grams of okra (ladies fingers): available at an Asian supermarket, frozen or fresh
1 small onion
2 cloves of garlic
2 tsp cumin seeds whole
3 curry leaves
1 tsp asafoetida (optional, because difficult to obtain)
1 green chili pepper
0.5 tsp chili powder
0.5 tsp turmeric (turmeric)
3 tbsp sunflower oil
Salt to taste
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