 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This tangy vegetable dish can be served as an accompaniment, but also makes an excellent vegetarian meal served with a lentil dish (Tarka Dhal) and Indian bread (roti or chapatis). Ingredients:
450 g okra |
2 tablespoons corn oil |
1/2 teaspoon onion seeds |
3 green chilies, finely chopped |
1 medium onion, sliced |
1/4 teaspoon turmeric |
2 teaspoons desiccated coconut |
1 tablespoon natural low-fat yogurt (plain) |
2 medium tomatoes, sliced |
1 tablespoon chopped fresh coriander |
Directions:
1. Wash, top and tail the okra, cut into 1 cm pieces and set aside.
2. Heat the oil in a medium frying pan, add the onion seeds, green chillies and onion and fry for about 5 minutes until the onion has turned golden.
3. Lower the heat and add the turmeric and coconut, and fry for about 1 minute.
4. Add the okra, turn the heat to medium-high and quickly stir-fry for a few minutes until lightly golden.
5. Add the yoghurt, tomatoes and finally the fresh coriander. Cook for a further 2 minutes.
6. Transfer to serving dish and serve immediately.
|
|