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Curry

Achari Okra

By Chef Anjum Anand, 19 Oct, 2017 02:58 PM

     

    Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home. 

     

    Ingredients

     
    • 4 tbsp vegetable oil
    • ¾ tsp each Nigella seeds, cumin seeds, brown mustard seeds, and fennel seeds
    • 1-3 green chillies, stalks removed and pierced with the tip of a knife
    • 400 g okra, tops removed and sliced lengthways ¾ of the way up so the stalk and okra is intact
    • 3 small onions, finely sliced
    • 4 medium tomatoes, chopped
    • ¾ tsp turmeric powder
    • 1 tbsp coriander powder
    • ½-¾ tsp dried mango powder or to taste
    • Salt to taste
     

    Preparation 

     
    Heat the oil in a large non-stick sauté pan. Add the seeds and once they are popping, add the onion and green chillies, cook over a medium heat until they are browned on the edges and soft.
     
    Add the tomatoes, seasoning, remaining spices and stir to mix well; cook 
    for a few minutes or until the tomatoes are softening. 
     
    Add the okra, cover and cook for 8-10 minutes or until the okra is soft and just cooked through, giving the pan a stir every few minutes. 
     
    Taste and adjust seasoning and add dried mango powder if you would like it a bit tarter.
     

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