Hello folks! Here I am with my first post for 2021. Hope this year has been kind to you so far. I’ve been super busy with a few things at home and just could not come out of the holiday mood in order to get back to blogging 🙂 So since this is my first post of the year I’ll keep my narration short and dive straight into the recipe for today.
So this simple dish used to be my favourite as a child. My mum used to either make pepper style okra or ivy gourd (tendli) and I used to enjoy my meals with them. Okra remains to be my favourite and love to experiment with all kinds of recipes. This particular one is super simple as it uses just a few basic ingredients that you will find in your kitchen. Essentially the spices that go into it make up what is called as the ‘stew powder’ in Mangalorean Catholic Style cuisine so if you have that you can definitely use it or just use the different spice powders as mentioned in the recipe below.
This dish is aromatic especially if you use freshly ground pepper and desi ghee. A dash of sugar brings out the flavours nicely so don’t skip it. If sugar is not your thing you can add a bit of jaggery instead. I do hope you enjoy making this dish as much as I do.
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Simple and delicious pepper style okra/lady's finger is just what you need to serve with rice or chapathis for your weekday meal!
- 200 grams small & tender lady's finger okra
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon pepper powder
- 1/2 teaspoon cumin powder
- 1/2 " ginger finely chopped
- 1 green chilli slit
- 1 medium sized onion sliced
- 1 teaspoon lime juice
- 1/4 teaspoon sugar
- 1 teaspoon ghee or coconut oil
- salt to taste
Wash the lady's finger well and pat dry. Trim the ends and cut the big ones into half.
Transfer them into a heavy based pan and all the other ingredients. Sprinkle approx 1/4 cup of water and mix everything together
Cover the pan and cook on a low heat, stirring every now & then to avoid scorching.
When all the extra water has evaporated and the lady's finger is tender & cooked (but not mushy) take the pan off the heat.
Serve hot with rice & dal or chapathis