Monday, August 1, 2011

Okra with tomatoes and coriander

Okra, bhindi, ladies' fingers - we haven't quite settled on a name, but these are one of my very favourite vegetable. In my opinion, the trick is not to overcook them, so that they have a good fresh taste, and a bit of crunch.

500g fresh okra
500g tomatoes
1 onion
3 tbsps vegetable oil
2 tsps minced ginger
2 tsps minced green chilli
1/2 tsps salt
half a large bunch of coriander (or 2 of those miserly packs they sell in supermarkets)

  1. Wash the okra, then top and tail them and cut them into 2-cm long segments. Slice the onion into strips. Cut the tomatoes lengthwise into 8 segments.
  2. In a wok or large frying pan, heat the oil, and fry the onion until it starts to brown. Add the ginger and chilli, fry for a few seconds more, then add the okra, and stir-fry for 5 minutes.
  3. Add the tomatoes and chopped coriander leaves, and fry for another 5 minutes.

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