- 500 GRAM OKRA, cut in three
- 1 ONION, chopped
- 3 GREEN CHILIES, chopped
- 6 CURRY LEAVES
- 1 TBSP CUMIN SEEDS
- 2 TBSP TAMARIND PULP
- 1 TSP PALM SUGAR
- 1 TSP MUSTARD SEEDS
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- 2 EGGPLANTS, sliced
- 2 APPLES, cleaned and cut in wedges
- 1/2 TSP PAPRIKA
- 1/2 TSP TURMERIC
- 1/2 TSP CHILI POWDER
- 1/4 TSP SALT
- HANDFUL CORIANDER, chopped
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Stir fry chilies, curry leaves and mustard seeds
4 minutes. Add okras and onions and stir fry 5 minutes more. Add the
other ingredients and 1/4 cup of water and cook 10 minutes. Add salt
to taste.
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.
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Heat a layer of oil and fry the eggplants until brown on both sides.
Put them on paper towels and sprinkle with salt and pepper. Fry the
apple parts for 5 minutes, take them out of the frying pan. Heat some
oil, and add the turmeric, chili powder and paprika; stir fry one minute,
add the eggplant and the apple, stir well. Sprinkle with salt and coriander.
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