Mar 10, 2012

okra & aloo gobi

so the third part of last sunday's lunch didn't appear the next day, but here it comes, okra and aloo gobi. yes, i found fresh okra in one of the asian markets in helsinki! my next mission is to find those small eggplants and make peanut stuffed eggplants. now to sarojini's recipe for dry okra. she made this while i was visiting and i might have some of the spices wrong but the okra tasted great (not as good as saroj's!)

the spices from top: 4 cloves of garlic chopped, ½ tsp turmeric, 1 tsp jeera, 1/4 tsp chilli powder, 4 pieces of kokum, ½ tsp cumin seeds and ½ tsp fenugreek seeds.

start by heating up 2 tbsp oil on high heat and fry the cumin and fenugreek seeds until they start to pop...

...then add the garlic, fry for a minute...

...then add the sliced okra and the kokum. still on high heat fry the okra for a few minutes, turn the heat to medium low and add rest of the spices (and some salt if you wish).

put the lid on and cook for another 15 to 20 mins, remove from heat.

the aloo gobi...this was the point i got busy with everything cooking along...i did manage to take pics of the cauliflower florets...

...the spices which included cumin and black mustard seeds, ground coriander, turmeric, chilli powder and salt...there was also potatoes, but they didn't get their picture taken. i think i used (very freely) laxmi khurana's recipe, but the web is bursting with different aloo gobi recipes.

cooked cauliflower has never been a huge favorite of mine, but in this curry it's nice.

zoom was right, cooking indian is time consuming and a lot of work! one dish is ok, but indian meal isn't about just one dish, you need your chapati or rice and one or two things to go along. i did show certain someone and his mom how you eat with your hands...certain someone stuck to his fork, the mom tried her fingers...

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