Tag: Fusion Indian

OneWholesomeMeal experiments by mixing flavors from India and other parts of the world. Have a look at her fusion Indian recipes, if you want to try something new.

 

Categories
Dinner | 8pm Meal Lunch | 1pm Meal Uncategorized

Parsley Roasted Cauliflower in a Coconut Gravy

Parsley Roasted Cauliflower in a Coconut Gravy

The other day I was chatting with some friends and everyone unanimously agreed that cauliflower has to be one of the most versatile veggies. It takes up most flavours so well and even die hard meat lovers seem to grudgingly accept their love for it. Parsley roasted cauliflowers are one of our favourite ways of eating this veggie as it is so simple and addictive. This time I went ahead and roasted it with a dash of lime and then added it to a coconut based gravy with basic spices and the results were outstanding.

I have numerous cauliflower recipes on the blog and none of them are a cauliflower pizza or rice 😉

Check some of them out here:

  1. Achaari Paalak Gobhi
  2. Chettinad Cauliflower Masala
  3. Tandoori Cauliflower Pulaao
  4. Roasted Crispy Cauliflower

Today’s recipe is a bit of an east meets west and the flavours come together so well. It is filling and satiating and tastes great with some steamed rice. If you do not want to go all the way, you could just roast the cauliflowers and throw it into your salads and wraps. There are numerous seasonings possible for roasted cauliflower too and I shall share a few soon on the blog . Until then try this one out and share with me how you like it.

Parsley Roasted Cauliflower in a Coconut Gravy

Tips to make Parsley Roasted Cauliflower in a Coconut Gravy

  1. While chopping the cauliflower, make sure florets are cut flat (refer to video below) on one side and equal sized for even baking
  2. Use 1 tablespoon dried parsley if you do not have fresh handy 
  3. Use good quality coconut cream for best results 
  4. I use cayenne pepper for a slight kick, but if you do not have some readily available use any kind of red chilli powder 
  5. I roasted the cauliflower at 220 degrees for 20 minutes flipping sides halfway; you can roast it for an additional 10 minutes for a more charred texture 
  6. This curry is a great make ahead dish as flavours deepen after a few hours
  7. If using coconut milk, you do not need to add water to the gravy unless you want it really runny

Ingredients

  1. Cauliflower: Whole head medium sized cauliflower cut into 2 inch florets
  2. Fresh Parsley, chopped fine: 1/2 cup
  3. Lemon juice, freshly squeezed: 1/2 cup
  4. Cayenne Pepper: 2 tsp or a little extra for a stronger kick
  5. Onion, finely chopped: 1 cup
  6. Garlic, finely chopped: 4 pods
  7. Turmeric powder: 1/2 tsp
  8. Coriander powder: 1 tsp
  9. Cumin powder: 1/2 tsp
  10. Garam Masala: A pinch
  11. Red Chili Powder: 1/2 tsp (optional)
  12. Green chilies, slit lengthwise : 2 (optional)
  13. Coconut cream (thick consistency): 1/2 cup or 1 cup thinner consistency Coconut Milk
  14. Water: 1/2 cup or as needed for desired thickness of gravy
  15. Salt: To taste 
  16. Olive Oil: 2 tbsp+2 tbsp

Method

  1. Preheat your oven to 220 degrees and prepare a baking tray lined with parchment or foil
  2. Add cauliflower florets to hot salt water in a deep bowl and let it sit for 5-7 minutes
  3. Then drain and set aside on a kitchen towel for 2 minutes
  4. In a deep dish add half of the florets followed by half of parsley, lemon juice, salt, 1 table spoon olive oil and cayenne pepper and mix well 
  5. Then add remaining florets , parsley, lemon juice, salt, cayenne pepper, another tablespoon olive oil and mix again
  6. Line the prepared florets in baking tray, flat side down first and bake for 20 minutes flipping sides halfway ; 
  7. While the cauliflower is baking prepare the curry base in a heavy bottomed skillet with a dash of oil
  8. When oil is hot add chopped garlic and fry for a minute on a medium flame, then add chopped onions and cook until translucent 
  9. Next, add turmeric, coriander , cumin, and red chilli powders and Garam Masala, mix well and cook on a medium-low flame till spices are cooked through-approximately 5 minutes
  10. Add slit green chilies if using
  11. Then add coconut cream/ milk and give it a nice mix
  12. If using coconut cream, add half a cup water to thin out the spice-cream mixture and bring to boil
  13. Reduce flame and add roasted cauliflower florets, add salt, mix well and simmer covered (stirring intermittently)until done
  14. Serve hot with steamed rice or chapatis 

Print
Parsley Roasted Cauliflower in a Coconut Gravy

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients

  • Cauliflower: Whole head medium sized cauliflower cut into 2 inch florets
  • Fresh Parsley, chopped fine: 1/2 cup
  • Lemon juice, freshly squeezed: 1/2 cup
  • Cayenne Pepper: 2 tsp or a little extra for a stronger kick
  • Onion, finely chopped: 1 cup
  • Garlic, finely chopped: 4 pods
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Cumin powder: 1/2 tsp
  • Garam Masala: A pinch
  • Red Chili Powder: 1/2 tsp (optional)
  • Green chilies, slit lengthwise : 2 (optional)
  • Coconut cream(thick consistency): 1/2 cup or 1 cup thinner consistency Coconut Milk
  • Water :1/2 cup or as needed for desired thickness of gravy
  • Salt: To taste
  • Olive Oil: 2 tbsp+2 tbsp

Instructions

  1. Preheat your oven to 220 degrees and prepare a baking tray lined with parchment or foil
  2. Add cauliflower florets to hot salt water in a deep bowl and let it sit for 5-7 minutes
  3. Then drain and set aside on a kitchen towel for 2 minutes
  4. In a deep dish add half of the florets followed by half of parsley, lemon juice, salt, 1 table spoon olive oil and cayenne pepper and mix well
  5. Then add remaining florets , parsley, lemon juice, salt, cayenne pepper, another tablespoon olive oil and mix again
  6. Line the prepared florets in baking tray, flat side down first and bake for 20 minutes flipping sides halfway ;
  7. While the cauliflower is baking prepare the curry base in a heavy bottomed skillet with a dash of oil
  8. When oil is hot add chopped garlic and fry for a minute on a medium flame, then add chopped onions and cook until translucent
  9. Next, add turmeric, coriander , cumin, and red chilli powders and Garam Masala, mix well and cook on a medium-low flame till spices are cooked through-approximately 5 minutes
  10. Add slit green chilies if using
  11. Then add coconut cream/ milk and give it a nice mix
  12. If using coconut cream, add half a cup water to thin out the spice-cream mixture and bring to boil
  13. Reduce flame and add roasted cauliflower florets, add salt, mix well and simmer covered (stirring intermittently)until done
  14. Serve hot with steamed rice or chapatis
https://onewholesomemeal.com/parsley-roasted-cauliflower-in-a-coconut-gravy/

Parsley Roasted Cauliflower in a Coconut Gravy

Categories
Lunch | 1pm Meal Most Popular Posts

Vegan Beetroot and Tofu Burger

Vegan Tofu Burger
Vegan Beetroot and Tofu Butter

While I am very excited that I cracked this Vegan Beetroot and Tofu Burger recipe and cannot wait to share with you, I also have an urge to share something else as important.

We live in difficult times. Phones are smarter than people and our planet is in the wrong hands. Most of us continue to live in the optimism bubble that the human race is going to find a way. Maybe it will and everything will be alright eventually. But we need to take some preventive steps nonetheless. Unfortunately very few of us are actually doing so

My Two Bits

We as a family are committed to taking baby steps too. We almost never use single-use plastic-shoppings bags, straws, water bottles. This year we are also committed to reducing our meat consumption. Red meat at home was always a no-no, and now even white meat is consumed once a week. And I am always looking for ways to make delicious, meat-free meals at home.

Finding The Middle Path

The boys love a good burger. The could have it thrice a day, seven days a week. And I usually do not stop them from enjoying a regular burger when we are out, but at home, it is mostly veg or at the most chicken. And over time I have realised that burgers are a great way to conceal veggies and make it a complete meal!

The Impossible Burgers are a current rage here in Hong Kong (and I presume the rest of the world too) and la familia loves it. And because I love a good challenge, I decided to create it at home :))

Using the ready to use impossible meat was a possibility. I wanted to try something different, however.  So, I used some other special ingredients. And boy it tasted gooood! The fussy family polished it off for lunch and wanted the same thing for dinner too! Mission (Im)Possible was well accomplished!!

Vegan Beetroot Patty
Vegan Beetroot Patty

The star ingredient was of course finely grated beetroot.  I have another version of beetroot tikkis or cutlets on the blog, but this time I decided to switch things around a bit and also played with flavours. I also gave a desi (Indian) twist to it. Two ingredients that greatly impacted the texture were hard tofu (the variety one uses for frying) and boiled mashed green peas. I also added boiled potatoes, breadcrumbs, and roasted chickpea flour as binders. And threw in some spinach(which I cooked with onions and garlic) to make the patty healthier and wholesome. Raw onions release water when they come in contact with salt , making the patty soggy and hard to bind, hence I cooked the onions with garlic until translucent. And last but most importantly, I added Chettinad Spice Mix to flavour things up a bit. I did mean it when I said, the simple way doesn’t come easily to me :))

 

 

Print
Vegan Beetroot Burger

Prep Time: 60 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 100

Serving Size: 6-8

Ingredients

    For the patty
  • Beetroot, finely grated- 1 cup
  • Carrot, finely grated -1/4 cup
  • Boiled and mashed green peas- 1/2 cup
  • Spinach finely chopped cooked with onion and garlic- 1/3 cup
  • Potato, mashed - 2/3 cup
  • Tofu, mashed - 1/2 cup
  • Finely chopped onion-1/2 cup
  • Finely chopped garlic- 1 tbsp
  • Roasted Chickpea flour- 1/2 cup
  • Breadcrumbs- 1cup
  • Coriander (dhaniya) powder- 1 tsp
  • Chettinad Masala- 3 tsp ( feel free to swap it with garam masala or cajun spice as desired)
  • Salt- 1 tbsp or to taste
  • Oil for shallow frying
    • For the burger
  • Burger buns- 4
  • Butter to warm the buns in
  • Lettuce
  • Tomato
  • Onions
  • Mild or Smoked Cheddar Cheese Slices
  • Other vegetables or accompaniments of choice you enjoy in your burger

Instructions

  1. Boil two medium sized potatoes, mash and keep aside
  2. Boil green peas, drain water completely, mash and keep aside
  3. Roast the chickpea flour on a low flame, stirring continuously for 2-3 minutes till a nutty aroma releases; be careful not to over roast and burn, just enough until the flour slightly change colour
  4. In a thick bottomed pan add some oil and to it add garlic ; stir on a low flame until light brown and fragrant , then add onion and cook till translucent
  5. Add chopped spinach to the above mix and cook till tender; keep aside to cool
  6. In a wide and deep bowl add all ingredients of the patty and mix well; taste for salt and adjust if needed
  7. Form into discs almost as big or a tad smaller than your burger bun and refrigerate for 30 minutes
  8. Heat oil in a pan and shallow fry the patties until golden and crispy, flipping sides halfway through
  9. Lightly toast the burger buns on both sides in a pan with melted butter
  10. Assemble your burger and enjoy with your favourite dip!
https://onewholesomemeal.com/vegan-beetroot-tofu-burger/

Vegan Beetroot Patty
Vegan Beetroot Patty
Categories
Breakfast | 8am Meal Dinner | 8pm Meal

Savoury Masala Oats | Tasty And Healthy

Masala Oats by OneWholesomeMeal
Savoury Masala Oats

I have a love-hate relationship with Oats. I love to hate it! But there are people in La Familia who like it and couldn’t stop raving about it especially after having the ready-to-eat Masala Oats version from a popular Indian brand.

Oat-hater me hesitatingly and grudgingly accepted it was quite delicious indeed. Now, a more sensible version of me would have simply reordered from my Indian grocer’s and be happy with it. However, I am neither simple nor sensible and do like a good challenge. So, I did the unthinkable! I tried to create my very own version minus the not so great stuff which these ready to eat versions have!

Now, I have never cooked oats in my life. So it did take me a few attempts to perfect this recipe. But once that was done, I was pretty chuffed with myself. I cannot call myself an oats-hater anymore, maybe a grudging lover. I have used chicken stock here and have to admit that it is one ingredient that imparts the maximum amount of flavour. If you follow a vegan or vegetarian diet feel free to substitute it with vegetable stock but try not to use water. Pretty please! Also, I skipped salt as both cheese and stock have a lot of salt. You can add salt as per taste and the stock used.

Here is an easy to follow video of the masala oats recipe. For detailed steps scroll down.

I used the old fashioned rolled oats. You can use steel-cut or instant versions without much effect on the taste. You might need to adjust the amount of liquid to be added and the cooking time would differ as well. Try this recipe for yourself and don’t forget to share how you like it!

Masala Oats by OneWholesomeMeal

 

Print
Savory Masala Oats

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 100

Serving Size: 3-4

Calories per serving: 250

Ingredients

  • Old Fashioned Rolled Oats- 1 cup
  • Chicken or Vegetable Stock-2 cups
  • Chopped onions-1/2 cup
  • Minced garlic- 1 tbsp
  • Chopped and blanched veggies of choice-1 cup (I used carrots, orange bell peppers, cauliflower and green peas)
  • Stir-fried tofu cubes -1/2 cup (optional)
  • Garam Masala-1 tsp
  • Turmeric powder-1tsp
  • Spring Onions, chopped fine- 3 tbsp for garnish
  • Grated Cheddar and Pepper Jack Cheese-1/2 cup
  • Butter-2 tbsp+1 tbsp

Instructions

  1. Melt 2 tbsp butter in a pan and roast the Oats till just brown.Keep the flame low all the time and e careful not to over roast
  2. Transfer and keep aside and in the same pan melt the remaining butter and add garlic and cook till brown followed by chopped onions. Keeping the flame to medium-low fry the onions till nice and brown
  3. Add butter-roasted oats, chicken/veg stock,turmeric powder, garam masala and mix well. Cook covered for a minute till the oats are almost done
  4. Add blanched veggies and tofu and mix well
  5. Add shredded cheese, mix, taste for salt and add salt if needed
  6. Garnish with chopped spring onions and serve hot!
https://onewholesomemeal.com/savoury-masala-oats/

 

 

 

 

 

 

[kkstarratings]

Categories
Lunch | 1pm Meal

Chicken Meatballs in Fiery Cheesy Curry

Chicken Meatballs in Spicy Red Gravy by OneWholesomeMeal
Chicken Meatballs in Spicy Red Gravy

These chicken meatballs will add a variation to your chicken cooking and the fiery gravy a zing to it!

If there is one meat that is universally loved at home, it is chicken. Its consumption is restricted to one or two meals a week. So I try and create some variety in its preparation. Although, I must confess that this Chicken Meatballs in Fiery Cheesy Curry recipe too fiery for the kids. To compensate the spice, they happily enjoyed the meatballs with tons of cheese inside a burger bun. On the other hand, us adults dug into this hot deliciousness with some steamed rice. We loved the spice.

Now, the spice is because of the Bird Eye Chilies that I used. It is a chili commonly used in Asian dishes. To give you an idea of the spice, I read that on the Scoville scale, these chilies fall between 50,000 and 100,000 Scoville units. For perspective, that is 10 times hotter than a jalapeño. Therefore, do consider yourselves warned – this curry is not for the faint-hearted and the braver ones too, please keep some (no, loads) of water close… 😉

If you want to still make this dish but with less spice, I recommend using 2-3 bird eye chilies. Let me know how your chicken meatballs in fiery cheesy curry turned out. Scroll down for the full recipe.

 

Chicken Meatballs 

 

 

 

 

 

 

 

 

 

 

 

Chicken Meatballs Prep

 

Chicken Meatballs

 

Print
Chicken Meatballs in Fiery Cheesy Curry

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100%

Serving Size: Serves 4

Calories per serving: 175

Ingredients

  • FOR THE MEATBALLS:
  • Minced Chicken- 300gm
  • Egg- 1 medium, whisked
  • Spring onions chopped fine- 2 tablespoons
  • Bread crumbs powdered fine- 2 tablespoons plus a little extra if the mixture is too runny
  • Coriander powder-1 teaspoon
  • Garam Masala-1.5 teaspoon
  • Salt- 1.5 teaspoon or to taste
  • -------------------------------------------------------------------------------------------------------------------
  • FOR THE CURRY:
  • Red bell pepper, medium sized- Halved
  • Tomatoes, medium sized-2
  • Bird Eye Chilies- 6 (or 3 if less heat is desired)
  • Garlic- 5 pods
  • Coriander seeds whole- 1 teaspoon
  • 4 Cheese Mexican (a mix of Monterey Jack, Cheddar, Queso Quesadilla &Asadero Natural Cheeses)-3 tablespoons ; If you are unable to lay your hands on 4 cheese mix, you could use a mixture of cheddar and Monterey Jack
  • Chicken/Vegetable Stock or water- 2 cups and a little extra to attain a desired consistency of curry
  • Chopped basil/ coriander leaves for garnish- 2 tablespoons
  • Salt- 1/2 teaspoon or to taste
  • Sugar-1 teaspoon
  • Cream-1 tablespoon for garnish (optional)
  • Oil- 1 teaspoon

Instructions

  1. FOR THE MEATBALLS:
  2. Mix all ingredients well with a fork and form into small balls . Shallow fry in an Abbleskiver (Appe) or a regular pan and keep aside on a kitchen towel to drain off excess oil.
  3. FOR THE CURRY:
  4. Blend all ingredients(except cheese, stock, coriander/basil, salt and cream) in a high speed blender and keep aside
  5. Heat oil in a small, deep wok and add the above paste
  6. Cook it on medium heat with constant stirring for 2-3 minutes, then add1.5 cups of stock(or water) and mix well; bring it to boil, then reduce flame to low and simmer covered for 5 minutes
  7. Remove the lid and add 1/2 cup of retained stock(or water) and cheese and mix well
  8. Add meatballs, mix and cover and let it simmer on low heat for 10 minutes with intermittent stirring
  9. Taste for salt as both stock and cheese would already be salty, add sugar and cook for another 2-3 minutes on low heat
  10. Turn off the heat and cover and let the meatballs absorb the curry well. Garnish with cream if desired and chopped coriander or basil

Notes

Using stock (chicken or veg) makes a considerable difference to taste, but if you have neither at hand, you could use water and add a little butter while the sauce is cooking This dish tastes better after a couple of hours or even the next day when the flavours have absorbed and enhanced well Tastes best with a side of steamed sticky rice

https://onewholesomemeal.com/chicken-meatballs-in-fiery-cheesy-curry/

–

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Chicken Bharta Wrap | Curry In A Wrap

Tasty chicken bharta wrap - lunchbox idea by OneWholesomeMeal
Chicken Bharta Wrap

We have been away from home on a vacation. And most times, I need a vacation after one. So I put together a simple curry in a wrap – chicken bharta wrap.

Traveling is great but coming back to the comfort of your home and routine? Nothing compares. Or maybe I am an old soul trapped in a 35-year-old’s body 🤪 . Anyway, this is the longest I have been away from home and home food. And surprisingly enough I kind of de-stressed putting this simple meal of chicken bharta wrap together.

As I jokingly mentioned to my mother on the phone, while the kids kept themselves busy in their room, that this felt like a vacation after the past two weeks of being on the road! I am sure the chores will soon start weighing me down and the need to run away from it all would become pressing again but until then I am going to savor this comforting feeling of familiarity and routine. Coming back to the wrap, I adapted the recipe for Chicken Bharta from Sukanya’s blog and modified it a bit to suit the wrap style.

I used corn tortillas for the wrap. For the filling, along with the chicken bartha, I added chopped lettuce, shredded pepper jack cheese, chili flakes and coriander for garnish. And that’s it! It was a very satisfying quick meal.

Print
Chicken Bharta Wrap

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 100%

Serving Size: 4

Calories per serving: 215

Ingredients

  • Boneless chicken breast - 500 gm
  • Ginger garlic paste - 2 tsp
  • Onions (big, sliced) - 2
  • Turmeric powder-½ tsp
  • Cumin powder - 1 tsp
  • Coriander powder - 1 tsp
  • Deghi mirch (red chilli) powder - 1 tsp
  • Garam masala - ¼ tsp
  • Egg yolk - 2 mashed
  • Cashew paste - 2 -3 tbsp
  • Yogurt - 3-4 tbsp
  • Tomato puree - 1-2 tbsp
  • Salt- To taste
  • Oil - 3 tbsp
  • Butter- one knob
  • Cilantro chopped - 3 tbsp
  • Kasuri methi - 2-3 tsp
  • Boiled egg whites to garnish
  • Lettuce-1 cup chopped coarsely or larger if desired
  • Mexican Pepper Jack Cheese, freshly grated-1.5 cups
  • Chilli flakes-1 tsp or as per taste
  • Store bought corn tortillas-4-6

Instructions

  1. Wash and clean the chicken breast thoroughly. Heat enough salted water in a pan and add the chicken breast to it. Poach it or cook till done. Check for the rawness and continue cooking till the chicken is poached thoroughly
  2. While the chicken is still hot, pull out into long thin shreds using two forks
  3. In a separate pan, heat the oil and fry the sliced onions till golden in color. Add the ginger garlic paste and sauté
  4. Add the spices like turmeric powder, cumin, coriander, red chilli powder and fry thr spices till the rawness disappears
  5. Now add the shredded chicken and mix it well on medium heat till the chicken is well coated with the spices
  6. In a separate bowl mix yogurt, cashew paste and garam masala.
  7. Lower the heat and add the above mixture to the chicken. Cook on low heat till the oil starts leaving the sides of the pan
  8. Add the tomato puree and continue cooking on low heat
  9. Check for the seasonings, by this time shredded chicken pieces should be well incorporated with the spice mixture
  10. Cover the pan and cook for five more minutes
  11. When it is done, add the mashed egg yolk, butter, finely chopped cilantro and kasuri methi. The bharta should be of a relatively drier consistency
  12. Garnish with sliced hard boiled egg whites
  13. Place 1-2 spoonfuls of the bharta in the centre of the flat corn tortilla, top it with lettuce, grated cheese, chopped coriander and chilli flakes, wrap it and enjoy
https://onewholesomemeal.com/chicken-bharta-wrap/

Chicken Bharta Wrap

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Zaatar Flavoured Sesame Peanut Okra

Okra
Zaatar Flavoured Sesame Peanut Okra

Okra or Bhindi as us South Asians call it, is one very common summer vegetable. It’s usually a universal favorite amongst kids and adults alike. It is also highly nutritious and is great for one’s gut too.Hence I am constantly looking for different ways to prepare this versatile veggie.

To keep track of the groceries, plan my day better and make sure the family has a variety in food to eat, I plan my meals. However, this was one rare occasion when I didn’t end up cooking what I had originally planned. I was rummaging through my pantry trying to find a packet of turmeric when I eyed the huge packet of zaatar.

I had picked it from a middle-eastern restaurant. After using it a few times in dips and such, I had conveniently forgotten all about it. A sign from heavens above maybe? Sign or not, I decided to cook my okra adding some zaatar flavor to it. And as always, my willingness to mix flavors and be adventurous in the kitchen did not disappoint. Since this fortunate change in a meal plan, I have made this recipe several times. Sharing this keeper with you.

Hope you enjoy it as much as my family and I do.

 

Print
Zaatar Flavoured Sesame Peanut Okra

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4

Calories per serving: 80

Ingredients

  • Okra (bhindi)-400 grams
  • Tomato, chopped fine or blended coarsely-2 big sized or 3 small, approximately 1.5 cup
  • White sesame- 1tablespoon
  • Toasted peanuts coarsely pound- 2 tablespoons
  • Zaatar Spice -2 tablespoons + 1 tablespoon
  • Garam Masala-1/2 teaspoon
  • Turmeric-1/2 teaspoon
  • Garlic, minced- 1 teaspoon
  • Ginger-garlic paste- 1 teaspoon
  • Coriander, chopped- 2 teaspoons
  • Green chilies, sliced-1 (optional)
  • Oil-1 tablespoon
  • Salt-1teaspoon or to taste

Instructions

  1. Wash and air dry the okra half an hour before preparing. Once dried, chop off the pointed top and the hard bottom. Then slice the okra vertically into two and further slice each piece into half or as desired
  2. Toast the white sesame in a non-stick skillet on a medium flame with constant stirring till light brown, transfer and keep aside
  3. In the same skillet heat oil and add minced garlic and sauté for a few seconds , then add the toasted sesame and mix well. Keeping the flame on medium all the time, add tomatoes and ginger-galic paste. Cook with occasional stirring until the tomatoes are soft and mushy.
  4. Add garam masala, turmeric and green chilli and mix well. Cook on a medium flame for a minute then add 2 tablespoons zaatar and mix well
  5. Add sliced okra and mix the vegetable well with spices gently. Avoid stirring it too much and whenever you do, try doing it shaking the pan instead of the spatula
  6. Keep the flame to medium and cook till the okra is 70 percent done. Then add salt, mix well and increase flame to medium-high; cook for another 5 minutes stirring intermittently.
  7. Turn off the heat, garnish with the reserved zaatar , peanuts and coriander and serve hot with chapatis.

Notes

Okra is high in fibre and great for gut and also has anti-stress and anti-fatigue benefits. This is a great summer vegetable

https://onewholesomemeal.com/zaatar-flavoured-sesame-peanut-okra/

 

[kkstarratings]