This recipe shows how to avoid sliminess in Okra, to crisp it without deep frying and to use it in a novel way
Course: Main Course
- Okra 350gm
- Oil 1tablespoon
- Lime juice 2tablespoon
- Salt ¼ teaspoon
- Long gran rice 1 cup
- Water 2-2 ½ cup
- Salt ½ teaspoon
- Oil 1 ½ tablespoon
- Garlic 3 cloves, finely chopped
- Ginger 2 teaspoon, finely chopped
- Onion 1, medium size, chopped
- Chili powder ½ teaspoon
- Turmeric powder ½ teaspoon
- Garam masala powder ¼ teaspoon
- Green chilies 2-3, finely chopped
- Mint leaves ½ cup, finely chopped (reserve the stalks)
- Coriander leaves ½ cup, finely chopped (include the stems)
- Salt ¼ teaspoon or to taste
- Oil to brush the foil
Wash the okra and wipe dry. Cut them into 1 cm thick slices and spread out on a kitchen towel. Leave to dry for about an hour.
Combine 1tablespoon of oil, lime juice and ½ teaspoon salt. Toss the okra slices in it.
Preheat the oven to 190C. (I use Panasonic OTG) Line a baking tray with aluminium foil and brush the foil with oil. Spread the okra slices over it and bake till they are cooked, browned and slightly crisp, about 20-25 minutes. (They become crisper on cooling)
While the okra is baking, wash the rice, drain and soak in 2-2 ½ cup of water (Depending on the quality of rice) for 15-20 minutes. Place it in the cooking pan of Panasonic automatic cooker with the soaking water. Tie the reserved stalks of mint leaves into a bundle and add it to the rice. (This will impart a pleasant flavour to rice). Add ½ teaspoon salt. Cover the pan with the lid and press the switch to “cooking”. When the rice is done, switch off the cooker and leave without disturbing for 10 minutes. Then discard the mint stalks and fluff up the rice gently.
Heat 1 ½ tablespoon of oil in a kadai, preferably non-stick. Add garlic, fry till it emits a pleasant aroma. Add ginger, cook stirring for about 15 sec. Add onion fry till it turns light brown. Add all the powders, cook stirring for about 10 sec. Add the okra, ¼ teaspoon salt and the rice. Mix gently till combined. Serve hot.
Note: This dish is best served soon after preparing. If serving later, add the rice to seasoning, mix well and switch off the heat. Add okra just before serving and keep covered on low heat till heated through.