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Wednesday, 15 October 2014

Lemony Bhindi (Okra) Fry

       
          A normal Okra fry with a twist. Lime leaves are added for some refreshing lemony flavour to an ordinary Okra dish. It is a very easy and a quick recipe of a side dish which can be had with chapatti or rice.






  • 300 gms. okra, chopped
  • 1 potato, chopped
  • 1 onion, chopped
  • 3-4  garlic, chopped
  • 1 tsp. ginger, grated
  • 2-3 tbsp. oil
  • 1 tsp. kalonji (nigella seeds)
  • 1/4 tsp. asafoetida
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1-2 green / green chilies, chopped
  • few lemon leaves
  • 1 tbsp. coriander leaves, chopped


          Heat oil in a pan and temper with kalonji and asafoetida. After it stops sizzzling, add the garlic and saute till it turns pink. Add the onions, ginger and the chilies and fry till translucent.

          Add the potatoes and fry till light brown. Then add the chopped okra, salt, turmeric powder and the lemon leaves.

          Cook, covered on a low flame till they turn soft. Sprinkle water at intervals if needed. When done, discard the lemon leaves and serve, garnished with coriander leaves.










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