![]() ![]() Serve hot with rice, yogurt, herbs, and bread. Add the fried okras to the stew pot and cook for an additional 20 minutes to soak up the flavors.Add the tomato sauce and tamarind sauce to the stew pot, simmer for another 5-7 minutes over medium-low heat.In the same skillet heat a tablespoon of oil, add the tomato paste and cook for a couple of minutes over medium-low heat.In a separate skillet, heat 2 tablespoons of oil, saute okra lightly over medium heat for five minutes.Lower heat, cover and cook for 45-50 minutes or until meat is tender. Add water if needed. Add 5 cups of water, bring to a boil on medium-high heat.Add turmeric and garlic, saute for about 5 minutes. In a large stew pot, heat 3 tablespoons of oil and saute onions on medium heat until golden.Add the chopped tomatoes along with the salt and pepper and simmer for around 30-40 minutes. Sauté the okra for around ten minutes until it is half cooked and vibrant green. Pour the tamarind liquid in a jar with a tight-fitting lid and store it in a cool and dry place. Add the okra and a few drizzles of regular olive oil (approx 4-5 tbsp) and turn up the heat to medium high.Then with a spoon/fork or your fingers try to get the pods separated from the pulp and get the juice out. ![]()
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