Ingredients

  • 1 cĂ c Huile
  • 1/2 cĂ c (0.5 TL) graines de moutarde
  • 1 /2 cĂ c (0.5 cc) Graines de Cumin
  • 1/2 < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2">( 0.5 ) oignon moyen tranchĂ© finement
  • 1 piment vert Refining hachĂ©
  • 2-3< /span> girofle < span class="wprm-Recipe-Ingredient-Units-System wprm-Recipe-Ingredient-Units system- 2">(2 Ă  3 girofle) d’ail finement hachĂ©es
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">1/2 pouce (0.5 pouce) gingembre finement hachĂ©
  • 2.5 cups (250 g) Okra hachĂ©
  • 1/4< /span> cĂ c (0.25 cc) < spa n class="wprm-recipe-ingredient-name">curcuma
  • 3 /4 cĂ c (0.75 tsp) Coriandre puree
  • cayenne au besoin
  • < li class="wprm-recipe-ingredient" style="list-style-type : disc ;"> 3/4 cup (111.75 g) Tomato hachĂ©es

  • 2 cĂ c Ketchup You’re using the tomato paste
  • 1/4 cup (< span class=" wprm- recipe-ingredients">62.5 ml) eau
  • 1/2 tsp (0, 5 cc) sel .< /li>
  • garam masala and coriandre pour la garniture .
  • Preparation

  • Heat the oil in a pan over medium-high heat. When hot, add the mustard and cumin seeds and cook until they start to pop or change color.
  • Add onion, chili, garlic, ginger and cook until translucent. 4 minutes. I usually use my mini food processor to chop them. A lot of onion garlic chili is used in Indian cooking, so I know I need more minced ones for dals or curries.
  • Add okra and pinch of salt., Cook 10 minutes or until some edges are golden brown. Stir occasionally. Roasting the okra until the edges dry out a bit will seal in the slime.
  • Spices, tomato, ketchup, salt and water Add . Cover and cook until the tomatoes are cooked. 6 min. Salt and spices to taste and adjust. Crush the larger tomato pieces. Sprinkle with garam masala and mix. Garnish with coriander. Serve in a bowl with dals, soups or curries and cooked muesli or flatbread.
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