The first few things that I have learnt in life were, whats you name? whats your fathers name? whats your mothers name? how many brothers and sisters you have ? and who is your best friend? Today if you ask me the last question, my answer will still remain the same. Well I still relate to her like I did in kinder garden, she is my best pal. I remember one night a dinner table my mum was helping me eat dinner and telling me stories and she mentioned my best friend loved Okra. So, today's recipe is dedicated to my best friend.
Okra or Ladies Finger is called Bhendi in India. Make sure your buy Okra the size of Ladies Finger or else they might taste otherwise. If you want to retain the nutrients of Okra you need to do minimal cooking. The recipe I am sharing with you today will retain all the goodness of Okra and yet meet your expectation w.r.t taste and punch in the food.
Ingredients
Okra 10 whole pieces
Red Onion 1 small
Green Chilly 2 nos
Nigella Seeds
Mustard Oil 1 tsp
Sea Salt to taste
Sugar to taste
Mustard powder 2 tsp
Prep ( 1 minute)
Wash Okra and chop off the tip of the tail and the head and slit it through the middle.
Slit the green chilly through the middle and chop the onion roughly.Prepare a past of the mustard powder with 1 tbsp of water or milk and let it rest for 10 minutes.
Cooking ( 5 minutes)
Heat Mustard oil in pan till it smokes, turn the flame to low and add Nigela seeds and green chilly to the hot oil. After 30 seconds add the chopped Onions and stir fry till golden brown. Add in the Okra and the mustard paste and stir in low heat for half a minute and add 1/2 cup of water. Simmer for a maximum of a minute and switch off the stove. In the end you may salt and sugar as per your taste. Bengali's like to add a pinch of sugar to almost everything that they eat. Some people get used to the sweetness and some don't, I like both.
If you have yellow mustard seed at home you can make a fresh paste out of it and replace the mustard powder. Using the Onion is optional, the dish will be equally good without it. Personally I love Okra steamed for 60 seconds, seasoned with salt. You can enjoy Okra Mustard Curry with some steamed rice or chapati or pita bread, it a great side dish and can replace greens in your menu.
Okra or Ladies Finger is called Bhendi in India. Make sure your buy Okra the size of Ladies Finger or else they might taste otherwise. If you want to retain the nutrients of Okra you need to do minimal cooking. The recipe I am sharing with you today will retain all the goodness of Okra and yet meet your expectation w.r.t taste and punch in the food.
IngredientsOkra 10 whole pieces
Red Onion 1 small
Green Chilly 2 nos
Nigella Seeds
Mustard Oil 1 tsp
Sea Salt to taste
Sugar to taste
Mustard powder 2 tsp
Prep ( 1 minute)
Wash Okra and chop off the tip of the tail and the head and slit it through the middle.
Slit the green chilly through the middle and chop the onion roughly.Prepare a past of the mustard powder with 1 tbsp of water or milk and let it rest for 10 minutes.
Cooking ( 5 minutes)
Heat Mustard oil in pan till it smokes, turn the flame to low and add Nigela seeds and green chilly to the hot oil. After 30 seconds add the chopped Onions and stir fry till golden brown. Add in the Okra and the mustard paste and stir in low heat for half a minute and add 1/2 cup of water. Simmer for a maximum of a minute and switch off the stove. In the end you may salt and sugar as per your taste. Bengali's like to add a pinch of sugar to almost everything that they eat. Some people get used to the sweetness and some don't, I like both.
If you have yellow mustard seed at home you can make a fresh paste out of it and replace the mustard powder. Using the Onion is optional, the dish will be equally good without it. Personally I love Okra steamed for 60 seconds, seasoned with salt. You can enjoy Okra Mustard Curry with some steamed rice or chapati or pita bread, it a great side dish and can replace greens in your menu.
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