Okra and bitter gourd flavoured with asafoetida (Indian) recipe
ingredients
250 g (9 oz) Okra (bhindi), washed, wiped dry, cut into pieces
150 g (5 oz) Bitter gourd (karela), cut into thin round slices
2 tbsp (30 ml) 1 fl oz Vegetable oil
a pinch Asafoetida (hing)
1/4 tsp Turmeric (haldi) powder
1/2 tsp Red chilli powder
1/2 tsp Cumin (jeera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (3 g) Sugar
Salt to taste
150 g (5 oz) Bitter gourd (karela), cut into thin round slices
2 tbsp (30 ml) 1 fl oz Vegetable oil
a pinch Asafoetida (hing)
1/4 tsp Turmeric (haldi) powder
1/2 tsp Red chilli powder
1/2 tsp Cumin (jeera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (3 g) Sugar
Salt to taste
method
1. Mix 2 tsp salt with the bitter gourd and keep aside for 1 hour. Squeeze out the liquid from the bitter gourd.
2. Heat the oil in a pan; add asafoetida, okra, and bitter gourd. Saute over medium heat for 10 minutes.
3. When cooked, add turmeric powder, red chilli powder, cumin powder, coriander powder, sugar, and salt. Cook for about 5 minutes more and serve with roti or methi na theph
2. Heat the oil in a pan; add asafoetida, okra, and bitter gourd. Saute over medium heat for 10 minutes.
3. When cooked, add turmeric powder, red chilli powder, cumin powder, coriander powder, sugar, and salt. Cook for about 5 minutes more and serve with roti or methi na theph
serving amount
serves: 2
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
