Okra With Tomatoes
Ingredients:
250g okra,2-3 tomatoes, 1 tsp black pepper, 1 tbsp lemon juice, 3-4 tbsp oil,1 large onion, salt to taste.
Method:
Trim the okra cutting both the ends. If the okra pods are of a small size, leave
them as one piece otherwise make two pieces from one. Peel and slice the onion. Heat
oil in a pan and fry the onion till golden brown. Add the okra and fry for another 2-3
minutes. Reduce the flame and add chopped tomatoes and 1 cup water and season with salt and
pepper. Continue to cook covering with a lid for another 5 minutes until the okra is
tender. Mix in the lemon juice and serve hot with steamed rice.
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Jajik (Cucumber Salad):
Ingredients:
2 cucumbers, 1 cup whipped yoghurt, 1 tbso olive oil, 1 tsp pepper powder, salt to taste
For Garnishing:
1 tbsp mint leaves (chopped).
Method:
Peel and cut the cucumber into cubes. Season with salt and pepper. Mix in the curd and the olive
oil. Garnish with mint leaves.
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Imam Bayildi (Swooning Imam)
Ingredients:
4 long medium sized brinjals,2 medium onions (finely sliced), 4 large cloves of
garlic (finely minced),2 large tomatoes (blanched, peeled and chopped), 2 tbsp parsley chopped, 1 tbsp lime juice, 1/2 cup olive oil, 1 tsp sugar or to
taste, Sprigs of parsley, lime slices, 1/2 cup hot water, 2 cups cold water with 1 tsp salt, salt and pepper to season.
Method:
Peel the brinjal at 1/2" intervals. Remove stems and cut a deep slit lengthwise ensuring that the two halves do not
separate. Place in a bowl of cold salted water for 1/2 hour. Drain out the excess
moisture. In a pan heat 1/2 the oil, add onions and sauté till transparent. Add
garlic and sauté for another 2-3 minutes. Remove from fire and set aside. In
a bowl, place chopped tomatoes, parsley and the sautéed onions and garlic and mix
well. Season well with salt and pepper. Set aside. Place the remaining oil in a pan and fry the brinjals lightly on both
sides, remove with a slotted spoon and let cool. Stuff each brinjal with the tomato, onion, garlic, parsley
mixture. Place hot water in a pan, add lime juice and sugar and mix well.
Place the brinjals, cover and cook over a low flame for 20-30 minutes or until the brinjals are
tender. Leave to cool at room temperature. Serve as a starter on plates garnished with lime slices and sprigs of parsley.
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Zucchini With Tomatoes
Ingredients:
500 g zucchini, 3 tomatoes, 2 tbsp vegetable oil, a pinch of turmeric powder, 1 tsp cumin powder.
Method:
Peel and cut the zucchini into small pieces. Chop the tomatoes. Heat oil in a pan and add the zucchini and the rest of the
ingredients. Continue to cook over a medium flame till most of the water is
evaporated. Serve with rice.
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