In India, Okras are called Ladies fingers...what an amazing vegetable it is...
They are low in calories, contain no saturated fats, help stabilize blood sugar levels, contain lot of dietary fiber, and hence act as a natural laxative, rich in Vitamin A and other anti oxidants, rich source of Vitamin C and contain folates, which help prevent birth defects.
Please check my Glossary for any unknown terms.
They are low in calories, contain no saturated fats, help stabilize blood sugar levels, contain lot of dietary fiber, and hence act as a natural laxative, rich in Vitamin A and other anti oxidants, rich source of Vitamin C and contain folates, which help prevent birth defects.
Please check my Glossary for any unknown terms.
Ingredients
Okra/bhindi/vendakkai - 350 gms, washed and cut(you must take care not to cut them into very thin rounds, otherwise, it will become slimy)
Chilli powder - 3/4 tsp
Salt to taste
To Season
Gingely/cooking oil - 4-5 tsps
Hing/asafoetida powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Curry leaves - a few
Recipe Cuisine: South/north Indian; Category: Lunch/Dinner
Prep time: 10 mts;
Pan heated with oil, above mentioned seasonings added
Now, the cut okras added, along with curry leaves
Chilli powder and salt also enter the pan
Mixed well, taking care to keep the flames on the lowest
Picture below shows the Okras getting roasted evenly, after 10 minutes
after 15 minutes
Serve this simple, yet tasty, crunchy Okras/Bhindis or Vendakkai...however you call them, with rice and sambar or with rotis and dhal.
This post first appeared in www.malpatskitchen.com
Categories: Dry Curries for Rotis, South Indian Curries
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