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1
1
1
/2 tsp. each cumin, coriander, turmeric and chilli powders.
tsp. salt or to taste
lb. chopped mustard greens
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped
mustard greens, and cook for twenty five minutes on medium low heat with a cup of lukewarm
water.
Okra Curry
(
Masala Bhindi)
Okra is one of the commoner vegetables used all over India; it has a place in most regional
cuisine's.
Ingredients:
1
2
2
2
1
1
1
1
1
1
1
2
lb. okra, sliced lengthwise or chopped into small pieces.
onions, pureed
tsp. ginger paste
tsp. garlic paste
tsp. turmeric
tsp. chilli powder
tsp. cumin powder
tsp. coriander powder
potato, cubed
tsp. salt or to taste
large tomato, pureed
tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders and tomato for five minutes on medium low heat. Add potato,
okra, turmeric and chilli powders and salt and cook on medium low heat for half an hour.
Okra & Mustard:
(Shorshe Dharosh)
-
17 -
Originally a Bengali dish, I have used ingredients easily available in the West. This is one of
those recipes that can be ready in a few minutes and still taste great.
Ingredients:
1
1
lb. whole okra.
tbsp. mustard powder, made into a paste with equal amounts of water (this is the recommended
amount, but feel free to use more paste if you're fond of mustard).
1
1
tsp. turmeric powder
tsp. chilli powder
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