More okra recipes for Beth

[Guest guest]

Here are 2 okra recipes that I've tried and made lots of times because they

are so good. I hope you like them too.

Jo.

 

 

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " September 06, 2000 " >

<Summ>

<Nam>

Okra with Mustard

</Nam></Summ>

<RcpE name= " Okra with Mustard " author= " Sumana Ray " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Okra with Mustard

 

Recipe By :Sumana Ray

Serving Size : 0 Preparation Time :0:00

Categories : Spices Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tsps ground mustard

1/2 tsp ground turmeric

1/4 tsp chilli powder

3/4 tsp salt

2 tbsps hot water

450 g okra

4 tbsps oil

1/2 tsp kalonji

2 green chillies -- cut lengthwise

1 1/2 tbsps yoghurt

75 ml water

 

Mix the mustard, turmeric, chilli and salt with the hot water, cover and

set aside 20 minutes.

 

Wash the okra, pat dry with paper towels. Cut off the tops and leave

whole.

 

Heat oil in a karai over medium heat, add the kalonji and green chillies

and let them sizzle for a few seconds.

 

Add the okra and, stirring gently, fry for 5 minutes.

 

Add the spice mixture and yoghurt and mix with the okra; add the water and

bring it to boil. Lower heat, cover and simmer till the okra is tender.

 

Cuisine:

" Indian "

Source:

" Indian Vegetarian Cooking "

S(ISBN):

" 1-85348-376-1 "

Copyright:

" 1984 Quintet Publishing Ltd "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 709 Calories (kcal); 56g Total Fat; (68% calories from fat);

12g Protein; 45g Carbohydrate; 3mg Cholesterol; 1662mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 11

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Spices

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " ground mustard " unit= " tsps " qty= " 1 1/2 " ></IngR>

<IngR name= " ground turmeric " unit= " tsp " qty= " 1/2 " ></IngR>

<IngR name= " chilli powder " unit= " tsp " qty= " 1/4 " ></IngR>

<IngR name= " salt " unit= " tsp " qty= " 3/4 " ></IngR>

<IngR name= " hot water " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " okra " unit= " g " qty= " 450 " ></IngR>

<IngR name= " oil " unit= " tbsps " qty= " 4 " ></IngR>

<IngR name= " kalonji " unit= " tsp " qty= " 1/2 " ></IngR>

<IngR name= " green chillies " qty= " 2 " >

<IPrp>

cut lengthwise

</IPrp>

</IngR>

<IngR name= " yoghurt " unit= " tbsps " qty= " 1 1/2 " ></IngR>

<IngR name= " water " unit= " ml " qty= " 75 " ></IngR>

<DirS>

<DirT>

Mix the mustard, turmeric, chilli and salt with the hot water, cover and set

aside 20 minutes.

</DirT>

<DirT>

Wash the okra, pat dry with paper towels. Cut off the tops and leave whole.

</DirT>

<DirT>

Heat oil in a karai over medium heat, add the kalonji and green chillies and

let them sizzle for a few seconds.

</DirT>

<DirT>

Add the okra and, stirring gently, fry for 5 minutes.

</DirT>

<DirT>

Add the spice mixture and yoghurt and mix with the okra; add the water and

bring it to boil. Lower heat, cover and simmer till the okra is tender.

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

Indian Vegetarian Cooking

</Srce>

<AltS label= " ISBN " source= " 1-85348-376-1 " />

<CpyR>

1984 Quintet Publishing Ltd

</CpyR>

</RcpE></mx2>

 

__

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " September 06, 2000 " >

<Summ>

<Nam>

Okra Fried with Onion and Green Chilli

</Nam></Summ>

<RcpE name= " Okra Fried with Onion and Green Chilli " author= " Madhur Jaffrey " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Okra Fried with Onion and Green Chilli

 

Recipe By :Madhur Jaffrey

Serving Size : 2 Preparation Time :0:00

Categories : Accompaniment Fried

Spices Tried

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

180 g fresh okra

1 sm onion

vegetable oil -- for shallow frying

1/2 fresh hot green chilli -- finely chopped

1/8 tsp salt

 

Wash the okra and pat it as dry as possible. Trim the okra at both ends

and cut into 1/8-in/ 1/2-cm rounds.

 

Peel the onion. Cut it in half lengthwise and then cut into very fine

half circles. Heat 1/3 in/1 cm oil in an 8-9-in/20-23-cm frying pan over

a medium flame. When the oil is very hot, put in the okra, onion, and

green chilli. Turn heat to medium-high. Stir and fry for about 10

minutes or until okra is crisp and onion is a medium-brown colour and also

crisp. Remove with a slotted spoon and put on a plate lined with kitchen

paper. Sprinkle salt over okra, mix and serve hot.

 

Cuisine:

" Indian "

Source:

" Eastern Vegetarian Cooking "

S(ISBN):

" 0-09-977720-7 "

Copyright:

" Madhur Jaffrey 1981 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 21 Calories (kcal); trace Total Fat; (3% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 135mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : If you wish to double the recipe, double the okra, onion, green

chilli, and salt. Use a 12-in/30-cm frying pan with a good

1/2-in/1 1/2-cm of oil in it. The cooking time should remain

about the same.

 

Serves 2 as a vegetable, more as a topping for rice or in yogurt.

Nutr. Assoc. : 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 2 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Accompaniment

</CatT>

<CatT>

Fried

</CatT>

<CatT>

Spices

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " fresh okra " unit= " g " qty= " 180 " ></IngR>

<IngR name= " onion " unit= " sm " qty= " 1 " ></IngR>

<IngR name= " vegetable oil " >

<IPrp>

for shallow frying

</IPrp>

</IngR>

<IngR name= " fresh hot green chilli " qty= " 1/2 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " salt " unit= " tsp " qty= " 1/8 " ></IngR>

<DirS>

<DirT>

Wash the okra and pat it as dry as possible. Trim the okra at both ends and

cut into 1/8-in/ 1/2-cm rounds.

</DirT>

<DirT>

Peel the onion. Cut it in half lengthwise and then cut into very fine half

circles. Heat 1/3 in/1 cm oil in an 8-9-in/20-23-cm frying pan over a

medium flame. When the oil is very hot, put in the okra, onion, and green

chilli. Turn heat to medium-high. Stir and fry for about 10 minutes or

until okra is crisp and onion is a medium-brown colour and also crisp.

Remove with a slotted spoon and put on a plate lined with kitchen paper.

Sprinkle salt over okra, mix and serve hot.

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

Eastern Vegetarian Cooking

</Srce>

<AltS label= " ISBN " source= " 0-09-977720-7 " />

<CpyR>

Madhur Jaffrey 1981

</CpyR>

<Note>

If you wish to double the recipe, double the okra, onion, green chilli, and

salt. Use a 12-in/30-cm frying pan with a good 1/2-in/1 1/2-cm of oil in

it. The cooking time should remain about the

same. & #013; & #010; & #013; & #010;Serves 2 as a vegetable, more as a topping for

rice or in yogurt.

</Note>

</RcpE></mx2>

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