Serves: 4
Cooking time (approx.): 11 minute
300 grams ladyfingers/ okra cut into small (1/4") pieces
2 medium onions sliced finely
3 tablespoon oil
1 teaspoon each of red chillie, coriander and cumin powders
½ teaspoon each of turmeric powder and garam masala powder
2 green chillies slit
A squeeze of lemon
salt to taste
Heat oil in a pan and add the sliced onions. Fry till slightly browned. Add red chillie powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds. Add the okra and the slit green chillies. Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.
LADY FINGER / OKRA CURRY
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
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