So last night was one of those evenings, when, my husband was working late, and eating out, the children had to be fed early as Adam had a basketball game at 7pm. I didn't want to eat burgers, which is what I had made for them.
I fancied a vegetarian curry, so this lovely off the cuff recipe came about, it looks and tastes divine. I make this okra curry that my mum always cooks, but I wanted to add something to it for a different, texture and flavour, okra can be a little bitter.
I bought Rick Stein's India (cookbook) when I was in the UK visiting family in July last year. (12 quid from Tescos!!) And I have been drooling over his series on TV, he showed a simple egg curry, so I got inspired and decided to create this dish.
150 -200 g Okra cut into chunks (you can get frozen packets from Indian supermarkets)
1/2 tin of chopped tomatoes
1 small red onion, finely diced
1-2 cloves crushed garlic
1 tsp green chilli and coriander mix ( the recipe for this is earlier in the blog)
1/2 tsp cumin
1/2 -1 tsp red chilli powder (optional)
1/4 tsp turmeric
1 tsp coriander powder
salt & pepper
3 hard boiled eggs
oil
1. Heat 1 tbl oil in a saucepan, add the onions and cook until pale golden, add garlic and salt, cook for a further 1-2 min
2. Add the tomato and the rest of the spices and cook on a low heat for 5-7 min
3. Meanwhile, add about 1 tbl oil into a frying pan and fry the okra until, slightly brown, remove and set aside. Peel and cut the eggs length ways in half, set aside.
4. Add the okra to the tomato mixture and cook on a low - med heat for about 5 min, then gently add the boiled eggs, coating with the tomato mixture, heat through for a further 5 min, serve with roti.
Simple, easy, delicious!
Enjoy!
Till next time
Ashia
