Okra do pyaz

Okra do pyaz

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Okra, or lady’s fingers as they are known in India, is a summer vegetable, best eaten when in season, and a favourite vegetable of mine. Use only young okra and cook them uncovered to acheive a crisp – as opposed to a slimy – texture. While frozen okra is available from Indian and Middle Eastern grocery stores, it lacks the crisp texture and flavour of fresh okra. In this dish the okra is cooked with tomato and onion – do pyaz means ‘double onion’. Serve it as an accompaniment to a main meal.

Ingredients

Quantity Ingredient
2 tablespoons vegetable or canola oil
1 teaspoon cumin seeds
1 dried whole red chilli
1 onion, sliced
250g small, young okra
2 tomatoes, cut into wedges
1/2 teaspoon turmeric
1/2-1 teaspoon salt, or to taste

Method

  1. Heat the oil in a large wok or frying pan over a medium heat. Stir in the cumin seeds and chilli and cook until the cumin seeds start to crackle. Immediately add the onion and sauté, stirring occasionally, for about 5 minutes, or until translucent.
  2. Add the okra, tomato and turmeric, stir to mix through, then cook uncovered for 15 minutes, or until the okra is soft.
  3. Add the salt and cook for a further 2–3 minutes. (It is important to add the salt last; otherwise the okra has a tendency to become slimy.) Serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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