One of my favourite vegetables is okra. I fell in love with this little green seedy veggie years ago when I stumbled across it in the supermarket. Being me, I had to buy it and explore it from all angles.
I discovered that it is works wonders in curries. In curries, okra sliminess that might put some people off, works extremely well as a source thickener. What can I say, I have yet another recipe to offer to my gluten free followers! My son unexpectedly devoured the whole bowl so it might be kids friendly too.
Ingredients:
200gr okra
0.5 large onion
2 garlic cloves
4 medium tomatoes
1 inch fresh ginger
1 red chilli
1 tbsp Garam masala
1 tsp fenugreek
1 tsp turmeric
2 tbsp grape seed oil (or any other oil or fat you want)
1. Chop the onion very finely, press garlic cloves, finely chopped chilli (you can deseed it if you want) and grate ginger.
2. Heat the oil in the pan (gas mark 3), add spices and onion, garlic, ginger mix.
3. Chop the tomatoes into very small pieces (or you can peel them), add to the pan. Add a pinch of salt.
4. Cut okra, cut off the ends. I find that cutting it across under an angle speeds up cooking.
Add it to the pan, add 0.25 cup water. Cook for about 25 minutes on gas mark 2.8.
5. Serve hot.
6. Enjoy!
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