Bhindi masala

Friday - - Society Living Leisure -

(serves 2) Chef Mo­ham­mad Shorkey, Pep­per­mill restau­rant, Al Wahda, Abu Dhabi

Prep time: 10 mins Cook­ing time: 10 mins Ingredients 2 tsp oil 1 tsp gin­ger-gar­lic paste 150g okra, washed, dried, trimmed and cut into thick discs 1/2 tsp chopped green chilli 1 tsp juli­enned gin­ger 1 tsp sliced gar­lic pinch red chilli pow­der pinch cumin pow­der pinch chaat masala pinch turmeric pow­der pinch garam masala pow­der co­rian­der, to gar­nish cherry toma­toes, to gar­nish

Method 1. Heat oil in wok and add gin­ger-gar­lic paste. Sauté un­til it be­gins to brown. 2. Add okra, green chilli, gin­ger, gar­lic, red chilli and all spice pow­ders. Sea­son with salt and stir fry over medium to low heat un­til okra is soft. 3. Gar­nish with co­rian­der and cherry toma­toes and serve hot with cha­p­at­tis or any other In­dian flat bread.

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