Here’s to me becoming a better urban “farmer” this year.
Working from home and trying to stay sane with gardening, I have come to understand the sometimes unpredictable and intemperate nature of soil, sun, and water and the impact it has on your plantings. The PH levels of the soil, what goes together, the plant that likes fertilizing, and those that don’t ( this was a surprise). There are actually plants that cannot stand to be in the same room with another species so you have to separate them for them to flourish. I am tending and nurturing my garden like a mother, coaxing, coaching, feeding, watering, cleaning and admonishing 🙂
The summer vegetables are flourishing. Year after year, my Okra harvest does not fail me. I save the seeds in the fall and then start them again in spring. I have shared many seeds with neighbors and friends. A gift that keeps on giving….
Some might say that that it is an acquired taste due to its texture when cooked but for me it is a nutrition rich and absolutely delicious vegetable. I am usually eating it raw on my way from the garden to the kitchen.
Have you seen the okra flowers – just beautiful!!
This is a simple recipe of Okra, Potatoes and Onions. The spices are simple too – coriander, turmeric and red whole chilis
Remember the okra needs to be dry before you slice it. When you wash the whole okra, lay it out on a dish cloth and completely dry it. This will help it not to be slimy. Frankly, I have not cooked slimy okra in years. Some folks say you can add soy cause to control that, but I have not tried that yet
I use parboiled potatoes as I was to save time and let them fry with the Okra. If you use raw potatoes, you may need to fry them first or separately and then add to the Okra.
Okra is a sponge for Oil and I have found that adding lemon juice a bit while frying helps you reduce the inclination to add more oil. Using a non-stick pan or wok will also help. If you don’t mind the oil then feel free to indulge
Bhindi Aloo Fryi
Okra, onions and potatoes simply pan fried with light spices
• Okra – about 1 lb
• 2 White potatoes parboiled for 10 mins
• I large yellow onion
• 2 tbsp oil ( I used mustard oil)
• 1 tsp cumin seeds • 1 tbsp whole coriander seeds
• 3 whole red dried chilies
• 1 tsp turmeric
• 1 whole lemon
• Salt to taste
- Slice the washed and completely dried Okra – I find about a 1/4 inch slices perfect for this dish
- Chop the parboiled potatoes to a similar size and thinly slice the onion
- Add the coriander and red chilies to a spice blender and coarsely grind
- Add the oil to a heavy bottomed large pan ( you want all the okra to touch the pan)
- Add the cumin seeds and let them splutter for 10 seconds or so. Add okra and potatoes and fry until they start turning brown. Don’t over stir – let them brown on medium heat
- Okra absorbs a lot of oil, so adding squeezes of lemon juice along the way will help the frying
- Once it start to brown and fry ( about 5 – 7 mins) add the onions and coriander/chili mixture. Stir and fry for a couple of more minutes.
- Add the turmeric and salt to taste
- Keep frying for a few ( about 10) more minutes on medium heat.
- Serve hot with side of roti or with rice
Also sharing at Whats for dinners