|Photo Courtesy of www.thefoodplace.co.uk|
The okra vegetable is native to North Africa, however was propagated in India in the Thirteenth century. It a staple in Indian cuisine where the term Bhaji in Punjab means stir fry. This dish is a simple stir fry of okra with curry spices. To prepare okra in order to avoid the slimy you have to first wash your okras, wipe them dry, then air dry them for about 30 minutes. When cooked serve as with basmati rice and plain yoghurt.
2 tablespoons olive oil
1 yellow onion, finely chopped
1 teaspoon cumin
1 teaspoon coriander
1 chili, sliced and deseeded
1 teaspoon turmeric
1 pound Okra (4 cups)
3 round tomatoes (2 cups)
1 teaspoon salt
pepper to taste
1 Heat the oil under a medium high flame in a medium size saucepan and fry onions.
2 Stir in the cumin, coriander, turmeric and chili to the onions. Continue frying until onions become translucent and fragrant.
3 Add Okra and stir for a few minutes, and then add tomatoes.
4 Add salt and pepper to taste.
5 Bring to boil, then lower heat and simmer covered for 30 minutes.