I don’t cook as much Indian food as I probably should, partly because of all the chopping it requires. Especially onions. And somehow, I’m always out of tomatoes. Go figure.
I got me some okra at the market, and decided on an Indian style dish. My mum usually makes okra ( more popularly known in Malaysia as ladies fingers) chinese styled. Stir fried with some chopped garlic and an egg. My sisters and I can finish a whole plate of okra each this way. I’ve made this before, but decided to try something different this time around and was pleasantly surprised. You know it’s good when a certain someone pauses his killing computer game to run to the kitchen for another bite. 😉
300g okra, washed, dried and cut to desired size
3 cherry tomatoes (or one regular tomato) chopped, juices drained
1 big onion, chopped
2 cloves garlic, chopped
1 tsp cumin seeds
2 tsps mustard seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder (adjust to your preference)
2 tbsps oil
Salt, to taste
1. Heat oil. When hot, add cumin seeds and mustard seeds, stir fry till it starts to pop.
2. Add in onion. Fry till translucent.
3. Add in okra and fry till it is almost softened. Do not add water as it will turn all slimy!
4. Add turmeric powder, chilli powder and coriander powder.
5. Add in chopped tomatoes and fry till okra is cooked through and tomatoes are slightly dried up.
6. Add salt to taste.
7. Serve hot with rice.
The thing about Indian cooking is that it requires a myriad of different spices and one unfamiliar to it may be daunted by just the ingredient list. It’s actually very simple cooking that requires a variety of spices. And how hard can it be to toss in 3 different powders? 😉 The time consuming part would be the chopping of the onion and garlic. And some recipes require a blender to form a masala paste, but as I said earlier, it’s really not hard at all.
Sometimes I wish I had four stomachs (minus the bulge) so that I can cook lots of different other stuff. The hubs is always travelling, and when he’s home, I’m always stuffing him till he actually told me once to “prepare the lousy stuff that you make for yourself when I’m not home”. Little does he know that I cook myself gourmet meals when I’m home alone. I want to cook more Italian food, but at the same time, my Indian spices are always calling out to me, and so are my Chinese herbs. Sometimes my Malaysian (Malay) rempah (spices) wave at me. I have such a close relationship with everyone everything in my kitchen, I feel bad choosing one dish/ingredient over another. Anyone else have such a complicated relationship with their food? Geez I hope I’m not the only foodie psychopath out there.