500 kg (1.1 lb) Okra (bhindi), washed
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 Onion, medium-sized, chopped
3 cloves Garlic (lasan), minced
1/2 inch piece Ginger (adrak), minced
1/4 tsp Turmeric (haldi) powder
1 -2 Green chillies, chopped
1 tbsp (15 ml) Vinegar (sirka)
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 Onion, medium-sized, chopped
3 cloves Garlic (lasan), minced
1/2 inch piece Ginger (adrak), minced
1/4 tsp Turmeric (haldi) powder
1 -2 Green chillies, chopped
1 tbsp (15 ml) Vinegar (sirka)
Salt to taste
method
1. Wipe the okra with a cloth. Cut off the tops and discard. Chop into 1 inch pieces.
2. Heat the oil in a pan; saute onion for 2 minutes till transparent. Add garlic and ginger; saute for 30 seconds.
3. Add the okra, turmeric powder, green chillies, vinegar, and salt; mix well. Cook covered on low heat till the vegetable is tender. Open the lid and stir-fry to dry up any liquid. Adjust seasoning.
4. Serve hot.
Variations: Any vegetable can be cooked this way. Omit the vinegar and add tamarind pulp or 1 large tomato instead.
2. Heat the oil in a pan; saute onion for 2 minutes till transparent. Add garlic and ginger; saute for 30 seconds.
3. Add the okra, turmeric powder, green chillies, vinegar, and salt; mix well. Cook covered on low heat till the vegetable is tender. Open the lid and stir-fry to dry up any liquid. Adjust seasoning.
4. Serve hot.
Variations: Any vegetable can be cooked this way. Omit the vinegar and add tamarind pulp or 1 large tomato instead.
serving amount
serves: 4 - 6
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