How Tasty does this Four seed-spiced okra with tomatoes by TV Chef and Cookery Writer Anjum Anand look?
This recipe is from her new cookbook – I Love India – which launched on 9th March.
I love okra – it is such a great vegetable, not too watery, not too starchy, not too metallic and really good for you. I have never found it “gluey” when cooked properly, despite its unfair reputation. There are so many ways to cook it, but I do love it in this aachari bhindi, and it is really easy to cook. These spices and simple sweet, tart flavours add masses of flavour to a simple vegetable. It is a slightly tangy recipe and works well with any meat, chicken, fish or lentil dish.
How To Make Four Seed-Spiced Okra With Tomatoes:
- 4 tbsp vegetable oil
- 3⁄4 tsp nigella seeds
- 3⁄4 tsp cumin seeds
- 3⁄4 tsp brown mustard seeds
- 3⁄4 tsp fennel seeds
- 3 small onions, finely chopped
- 1–3 Indian green finger chillies (chiles), stalks removed, pierced with a knife
- 400g (14oz) okra, stalks sliced off
- 4 tomatoes, chopped
- 3⁄4 tsp ground turmeric
- 1 tbsp ground coriander
- 1⁄2–3⁄4 tsp dried mango powder
- (amchur), or to taste
- a handful of chopped coriander
- (cilantro), to serve
How To Make:
- Heat the oil in a large non-stick sauté pan over a medium heat. Add the seeds and, once they are popping, add the onions and green chillies and cook until the onions are browned on the edges and soft.
- Add the okra, tomatoes, seasoning and remaining ground spices and stir to mix well. Cover and cook for 10–12 minutes or until the okra is soft and cooked through, giving the pan a stir every few minutes.
- Taste and adjust the seasoning, adding more dried mango powder if you would like it a bit more tart, then add the coriander and serve.
Recipe and image courtesy of Anjum Anand.
What do you think of this Four Seed-Spiced Okra With Tomatoes recipe?
Fancy making some?