|
Ingredients
|
Quantity
|
|
Okra
|
1 1/8
pounds
|
|
Oil
|
¼ cup
|
|
Onion – cut into thin slices
|
½ pound
|
|
Grated fresh root ginger
|
1 tbsp
|
|
Tomatoes – finely chopped
|
1 ounce
|
|
Salt
|
1 tsp
|
|
Ground turmeric
|
½ tsp
|
|
Fresh green chillies
|
1 tsp
|
|
Whole coriander leaves
|
2 tbsp
|
|
|
|
When buying okra, always pick the small firm ones as they are
easier to cook. Wash the okra in cold water and wipe off excess water with
kitchen paper. Cut off tops and tails of okra and either leave okra whole, or
cut into 5 cm (2-inch) pieces.
Put the oil into a kadai or deep frying pan, add the onions and
fry until they are
transparent. Add the ginger, tomatoes, salt, turmeric and chillies.
Simmer mixture on low heat for 7-10 minutes or until the liquid is reduced.
Add the okra and stir once. Simmer for 10 minutes on low heat or
until okra is cooked but until firm to touch. Do not stir too often as okra is
a very delicate vegetable and may break up. Sprinkle with coriander leaves.
