Another variation to an okra dish that my late mother prepared for us. Quick and simple with the addition of tamarind water and kokum. The acidity in these ingredients cut down the sliminess. To balance the sourness, red chillies torn into pieces are included. Avoid overcooking the vegetable as it loses nutrients, flavour and texture. Usually served as a side dish with the main meal. Also, can be eaten with bread or chapati.
Select okra that are firm and bright green in colour. Ones that snap easily at the tip are always tender. Avoid those with blemishes, dull, dry with large pods that are woody and tough. Okra is rich in soluble fibre, controls cholesterol levels and promotes a healthy digestive tract. A good source of nutrients and vitamins. Low in calories and fat with also a low glycemic index helps maintain blood sugar levels. Provides a smooth and beautiful skin, no wonder Cleopatra, a woman of surpassing beauty, loved eating okra.
Select okra that are firm and bright green in colour. Ones that snap easily at the tip are always tender. Avoid those with blemishes, dull, dry with large pods that are woody and tough. Okra is rich in soluble fibre, controls cholesterol levels and promotes a healthy digestive tract. A good source of nutrients and vitamins. Low in calories and fat with also a low glycemic index helps maintain blood sugar levels. Provides a smooth and beautiful skin, no wonder Cleopatra, a woman of surpassing beauty, loved eating okra.
 |  |
 |  |
Okra (Goan Style)
(Serves 6)
Ingredients:
1/2 kg okra
1 onion (sliced)
2 red dried Kashmiri chillies (torn into pieces) or 4 boriya chillies (also known as button chillies)
4 dried kokum petals
1/3 cup tamarind water
1/4 cup fresh grated coconut
1/4 teaspoon turmeric powder
2 tablespoons oil
salt
Method:
Wash okra and wipe them with absorbent paper towels. Trim the ends off and then cut each into 1/2 or 1-inch pieces.
Heat oil in a pan, sauté onion, red chillies and kokum petals. When onion is soft, add the turmeric powder, okra, tamarind water and salt. Cover and cook on low heat until okra is tender.
Garnish with grated coconut.
Serve hot.
Note:
(Serves 6)
Ingredients:
1/2 kg okra
1 onion (sliced)
2 red dried Kashmiri chillies (torn into pieces) or 4 boriya chillies (also known as button chillies)
4 dried kokum petals
1/3 cup tamarind water
1/4 cup fresh grated coconut
1/4 teaspoon turmeric powder
2 tablespoons oil
salt
Method:
Wash okra and wipe them with absorbent paper towels. Trim the ends off and then cut each into 1/2 or 1-inch pieces.
Heat oil in a pan, sauté onion, red chillies and kokum petals. When onion is soft, add the turmeric powder, okra, tamarind water and salt. Cover and cook on low heat until okra is tender.
Garnish with grated coconut.
Serve hot.
Note:
- If strong tamarind water is used, then omit the kokum.
