Alu Bhindi Bhaji (Okra Curry)

To prevent okra becoming slimy while cooking always wash and dry okra before cutting it.

• 1 ½ pounds okra cut into 2 inch pieces
• 2 cups potatoes cut into chunks
• 1 ½ cups onion cut into chunks
• 1 ½ cups tomatoes cut into chunks
• 1 tsp Garam Massala
• 1 tsp cumin seed powder
• 1 tsp coriander seed powder
• 1 ½ tsp turmeric powder
• 2 tsp chili powder
• 1-2 tsp salt
• ½ cup fresh coriander leaves (chopped)
• 3 large fresh green or red chilies (sliced)
• 2-3 tbsp lime juice
• oil for deep frying

Heat oil in pan until hot. Add the okra and deep fry until crisp and brown. Remove okra from pan and add potatoes. Fry until crisp and brown. Remove potatoes and drain all but about 2-3 tablespoons of oil from the pan. Return the okra and potatoes to the pan and add the onions, tomatoes, spices and salt. Cook over low heat until the onions and tomatoes are slightly soft. Add the fresh coriander leaves, chilies and lime juice and serve over rice.

Fried Okra

To prevent okra becoming slimy while cooking always wash and dry okra before cutting it.

• 1 pound okra
• ½ tsp salt
• 1 ½ cups buttermilk
• 2 cups self-rising cornmeal
• vegetable oil for frying

Wash and drain okra. Remove tip and stem end and cut into ½ inch slices. Sprinkle okra with salt, add buttermilk and stir until well coated. Let stand at least 15 minutes then drain okra well. Dredge in cornmeal. Deep fry in hot oil at 375 degrees until golden brown. Drain on paper towels.