Lady's Fingers/okras are not very popular among my house until and unless they are cooked very deliciously. In all honesty, I have to say that most of the time, the symphony of flavors do not come to life with this particular vegetable no matter what combination of spices I make use off. Thanks to its soggy and slimy nature.
Growing up in a large family, I have always watched and savored the dishes prepared by my family. I have learnt that adding a spike of tamarind to any dish prepared out of this vegetable brings in a refreshing zest to it. Even then I am unable to create a mouth watering okra dish and I fail to bring the smile on my family's face when I present it on the table until one day I chanced upon an effortless recipe which involves no tamarind and no chopping up of this slimy veggie. Yes, you have to fry it whole for a crispy finish and drop it into a relishing gravy.
This is how I ended up trying out an authentic dish from Uttar Pradesh (one of the North Indian States) which shows off its fiery delights in a very gentle way. If you eyeball the ingredients of this dish, this might look like a marathon recipe. But don't be put off by the number of ingredients here. It serves as an easy side dish with various breads and also rice dishes. Can also be categorized as an easy dinner dish. You can also crack the lid for the last hour of cooking to soften the crispy fingers in the gravy by giving the lady fingers the yogurt treatment for a crispy and spicy main dish. The slow cooking will keep your kitchen cool.
So now let’s hit the recipe:
INGREDIENTS:
3 Onions
1 tbsp. Oil
10 Lady's fingers(Okra)
3 tsp giner-garlic paste
1 cup yogurt
1 tsp red chilli powder
1/2 tsp coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp Garam Masala powder
Salt to taste
1/2 cup water
HOW TO MAKE:
1) Slice the onions into big pieces and boil in salted water. Upon boiling, onions get a slightly darker color. Strain the water to blend it into a fine paste by adding a little bit of water. Keep the glossy onion paste aside.
2) Heat the oil in a pan. (enough to fry the okras). Slice the okras across the center and fry them in the hot oil till crispy and remove them out. Keep aside.
3) In another pan, add some ginger-garlic paste. When the paste turns brown, add the boiled onion paste. While the paste is simmering on the stove, prepare a yogurt paste by adding the spice powders.
4) For the yogurt paste, add red chilli powder, coriander powder, turmeric powder and cumin powder. Whisk the yogurt with all the spices and add it to the paste.
5) After the paste is roasted, add one cup of water and salt to taste. Also add the garam masala powder at this stage.
6) Add the fried okras to the mixture. Cover the pan and leave it to simmer on low heat.
7) Serve hot with most rice dishes and assorted breads.
2) Heat the oil in a pan. (enough to fry the okras). Slice the okras across the center and fry them in the hot oil till crispy and remove them out. Keep aside.
3) In another pan, add some ginger-garlic paste. When the paste turns brown, add the boiled onion paste. While the paste is simmering on the stove, prepare a yogurt paste by adding the spice powders.
4) For the yogurt paste, add red chilli powder, coriander powder, turmeric powder and cumin powder. Whisk the yogurt with all the spices and add it to the paste.
5) After the paste is roasted, add one cup of water and salt to taste. Also add the garam masala powder at this stage.
6) Add the fried okras to the mixture. Cover the pan and leave it to simmer on low heat.
7) Serve hot with most rice dishes and assorted breads.
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