• 400 GRAM OKRA, in halves
• 500 GRAM TOMATOES, chopped
• 1 TSP TURMERIC POWDER
• 1 TSP CHILI POWDER
• 1 PIECE OF GINGERROOT, grated
• 1 CLOVE GARLIC, minced
• 2 GREEN CHILIES, chopped
• 1 ONION, sliced

• 8 BEETROOTS
• 8 EGGS
• 2 CUPS VINEGAR
• 4 TABLESPOONS SUGAR

Stir fry the okra, green chili, onion, garlic and tomato for 5 minutes. Add the turmeric, the gingerroot and chili powder and 1/2 a cup of hot water and simmer for 6 minutes.

13 June is "World Okra Day" to celebrate the existence of this nice vegetable, also called "Ladies Fingers". Okras are eaten in many countries. If you don't like them slimy, try stir frying shortly. Click on culinary calendar for more links between cooking and celebration.

Cook the beets. Boil the eggs 8 minutes. Mix one cup of the pink beet-cooking fluid with the sugar and the vinegar. Put the beets and the eggs together in a jar and poor the pink fluid over. Put in the fridge for one week. Slice the beet and eggs and put them on a bed of spinach.