Okra or Lady Fingers also known as Bhindi in India is one of the favourite vegetables in Southern India as is aubergine.
This okra recipe blends delightfully crispy okra and juicy aubergine into an aromatic spicy masala to make a great tasting dish
Okra Masala Ingredients
3 cloves of garlic
2 large onions
4 tbsp [60ml] vegetable oil
A pinch fenugreek seeds
A pinch fennel seeds
2 cardamom pods
¾" [2cm] cinnamon stick
1 bay leaf
1 tsp [5ml] ground turmeric
½ tsp [2½ml] chilli powder
1 tsp [5ml] ground coriander
1 tbsp [15ml] tomato puree
½ lb [225g] young okra
½ lb [225g] aubergine
salt to taste
3 tbsp [45ml] chopped coriander leaves
Making the Okra and Aubergine Masala
Finely chop the garlic and onions
Blanch, peel and finely chop the tomatoes
Cut the okra and aubergine into pieces
Heat the oil in a saucepan and add the fenugreek seeds, fennel seeds, cardamom pods, cinnamon stick, bay leaf, garlic and onions. Cook over low heat until the onions are translucent and golden brown. You will need to stir the mixture occasionally to prevent burning.
Add the turmeric, chilli powder, ground coriander and tomato puree, stir well and cook for a further minute. Add the tomato together with 2 cups [500 ml] of water. Bring to the boil then reduce the heat and simmer for about 10 minutes or until the sauce has thickened nicely.
Add the okra and aubergine to the sauce with salt to taste and stir thoroughly.
Cover the saucepan and cook on a relatively low heat for five minutes or until the okra and aubergine become tender.
Remove from the heat, decant into a serving dish, garnish with the chopped coriander and serve hot..
This is very tasty with any meat or fish curry. It can also be served as a light meal on its own with naan or any other flat bread.