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Title: Subzi Bhindi (Okra)
Categories: Indian
Yield: 2 Batch
1 lb Fresh okra
2 tb Coriander powder
2 tb Cumin powder
1/4 ts Turmeric powder
1/2 ts Chili powder
1/2 ts Mustard seeds
Fresh cilantro leaves
1 Fresh green chile
4 tb Ghee
1 pn Asafoetida
2 Curry leaves; up to 3
1 ts Salt
Finely chop the cilantro leaves. Rinse the okra and pat dry with a
paper towel or a napkin. Cut off the top and the bottom of the okras
and chop into 1/2" pieces. Heat the ghee; add the spices, and a pinch
of asafoetida at the last. When brown, quickly add okra. Stir fry for
2 minutes. Mix well and continue stir-frying until okra is nearly
tender. Garnish with chopped coriander leaves. Serve hot with
chapatis and yogurt.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html
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