Kalonji is such a delicious seed, don't you think? It instantly adds a punch of flavor! I love adding it in parathas, deep fried namkeens and sometimes in vegetables as a quick stir- fry. Try this recipe, it has no extra spices except salt and turmeric but the seeds with mustard oil makes it so much more delicious.
Ingredients:
- Okra (Lady finger/ Bhindi): 1 small bag (20 Okras), do not use the pre-chopped frozen bags
- Turmeric powder: ½ teaspoon
- Mustard Oil: 1-2 tablespoons
- Salt: ½ teaspoon
- Kalonji (Nigella Seeds) – ½ teaspoon
Directions:
- Wash the Okra and let the water drain out completely. Spread them on a kitchen towel and pat them dry.
- Remove the heads and tails of Okras.
- Now cut the Okra into medium pieces. Do not cut too small as it will make it slimy while cooking. Also, keep an eye out for worms, they are not very common but better to be safe.
- Heat a wide skillet/ pan on medium heat.
- Add the Mustard Oil in it and temper with Kalonji seeds.
- Add the Okra in it. Keep cooking and stirring. You may cover the pan for 1-2 minutes but keep the heat on medium (lower heat will make the Okra slimy).
- Once the Okra looks a little fried add the Turmeric and Salt and mix well.
- Keep stirring it occasionally and cooking.
- The Okra will be completely cooked in 10 minutes.
- Serve hot with Roti or Dal and Rice.
Love Okra? Try these recipes as well:
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