Method:
- Wash okra under running water and slice off the ends. Cut each in half. Set aside. Prepare onions and
tomatoes. Set aside. - In a wok or heavy skillet heat the oil and sauté onions until translucent.
- Add all spices except the garam masala and stir-fry 2 minutes. Add the tomatoes and bhoona * 1 minute.
Add the okra and stir-fry 2 minutes. Cover and steam over medium heat until tender, about 12-15 minutes. - Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Garnish with the coriander
and serve while hot.
- Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is
cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the
spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy
created as the dish becomes liquified again. Serves 4-6 people.
240. Vegetable Jalfrasie
Ingredients
Onion 1 large
Green peppers 2
Tomatoes 2 large
Broccoli 1/2 lb.
Cauliflower 1/2 lb.
Butter 4 tbsp.
Red Chili Powder 1 tsp.
Turmeric 1/2 tsp.
Ginger 1 in. stick
Garlic 3 cloves
White vinegar 2 tbsp.
Tomato puree 2 tbsp.
Method
- Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
- Melt butter and saute onion. Add all the remaining vegetables and stir-fry for about 5 minutes over
medium heat. - Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste
with salt and fresh-ground pepper.
Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion
1 tbsps. sambhar powder 1 tsp. jaggery 2 tbsps. finely grated coconut A little mustard 2 sprigs of curry leaves
6 whole cashewnuts 2 tbsps. oil Salt to taste. MethodScrape and cut radish into round pieces. Heat oil in a
kadai. Put in the mustard. When it splutters add chopped onion. Fry till golden brown. Mix chopped tomato,
curry leaves, sambhar powder and the grated coconut. Keen frying for a few minutes. Add drained toovar dal
and the radish slices. Add salt to taste and about two cups of water. Simmer on a slow fire till cooked. Serve
hot with rice.
241. Rasam Masala
Masala Ingredients