Laal Maas
Jungle Red Lamb
- hot
- 38.1KViews:
- 500g okra
- 3 tbsp mustard oil
- 1 onion, finely sliced
- 2 tsp coriander seeds
- 1 dried red chilli/1tsp chilli flakes
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp garam masala
- 2 tsp amchoor powder (dried mango powder)
Method
- Wash and thoroughly dry the okra (kitchen roll is great for this).
- Remove the tops and slice the okra in half lengthways. Place the coriander seeds and red chilli into the pestle and mortar and pound until you have a coarse powder, then leave to one side.
- Heat the oil in a wok or non-stick pan on a medium heat, then stir in the sliced onions and cook until they just begin to brown.
- Add the okra and fry for about ten minutes, stirring now and then.
- Add the salt, turmeric along with the coriander and chilli mixture. Reduce the heat and leave the okra to cook for five more minutes (do not cover the pan).
- Once cooked, remove from the heat, sprinkle with garam masala and dust with the armchoor powder to serve.
Served with
I like to have my okra fairly crisp but if you prefer them slightly more soft continue to cook them for a little longer. These make a great accompaniment to any saucy dish and add a lovey contrast.
If you are like me and have spice cravings then try them on toast with a little yoghurt - you won't be disappointed.
Tracey Ross
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