Skill level: Easy,
Total cooking time: 30 minutes,
- Prep time: 15 minutes,
- Cooking time: 15 minutes,
Equipment used: Kitchen scissors, pestle & mortar, 1 frying pan, colander,
Original recipe: Madhur Jaffrey’s Ultimate Curry Bible
AKA sel bhindi.
I assume you can get okra in the supermarket – You can definitely get this in Nour in Brixton where 350g costs approximately £2.
- The original recipe states to “coarsely break up the dried red chilli” – I find it easier to finely chop it with kitchen scissors.
- Bash 2 teaspoons of coriander seeds with a pestle and mortar (the original recipe says to aim fora “fine powder” however I tend to leave this a little chunky).
- Chop the top and bottom off of okra, cut in half, lengthways and wash this thoroughly under cold water in a colander otherwise it has a tendency to go slimy. Allow to dry or use kitchen roll.
- Finely slice an onion into thin slices
(Original recipe in bold font)
Pour 3 tablespoons of oil into a large, preferably non-stick, pan and set over a medium heat. When the oil is hot, put in the okra, ideally in a single layer. Stir and fry for about 10 minutes or until the okra is very lightly browned on all sides.
Add the onions. Stir and cook for a further 5 minutes or until the onions, too, begin to brown.
Add the 2 teaspoons of bashed coriander seeds, 1 chopped dried chilli, 1 teaspoon of salt and 1/4 teaspoon of turmeric. Reduce the heat to low and cook, stirring for another 5 minutes. Taste for a balance of seasonings. Add the chopped coriander and serve.
- 2 teaspoons whole coriander seeds
- 1 whole dried hot red chilli, seeds removed
- 2 tablespoons of oil (I used vegetable oil but the original recipe asked for corn or peanut)
- 340g okra, topped and tailed then slice in half lengthways
- 1 smallish onion, sliced into fine half rings
- 1 teaspoon of salt
- 1/4 teaspoon of turmeric
- 2 tablespoons of fresh coriander, finely chopped.