English Class: The Indian Spice Box Part 2 More Okra Recipes

Bhindi Masala

Spicy Okra

 

What you need:

11 ½ ounces okra

2 tablespoons oil

1 onion, roughly chopped

¾ inch piece of ginger chopped

2 garlic cloves crushed

½ teaspoon salt (or to taste)

8 cherry tomatoes, sliced

1 tablespoon butter

 

Serves: 4

 

From Your Spice Box:

Whole Spices

½ teaspoon mustard seeds

½ teaspoon cumin seeds

 

Ground Spices

½ teaspoon chili

½ teaspoon coriander

¼ teaspoon turmeric

¼ teaspoon garam masala

 

Wash the okra and dry between sheets of kitchen papers to remove the excess moisture. Top and tail them before cutting into ¾ inch pieces.

Heat the oil in a shallow pan over a medium heat and add the whole spices. When the seeds begin to sizzle, add the onion, ginger, and garlic and fry for 1 minute.

Tip in the okra, salt and ground spices, except the garam masala. Stir to coat the okra with spice mixture for 5 minutes.

Add the cherry tomatoes and continue to cook the okra for a further 10-15 minutes over a low heat, stirring occasionally. Stir in the butter. Mix in the garam masala before serving.

 

Questions:

  1. What 6 spices do you need?
  2. After the seeds sizzle what do you add?

Essay Question:

Define sizzle and use it in a sentence.

Notes:

According to the online dictionary:

sizzle– verb

– (of food) make a hissing sound when frying or cooking. Example: “The pork began to sizzle in the pan after it had been cooking for a few minutes.”

Synonyms: crackle, frizzle, sputter, hiss, spit, fry

sizzle– noun

-A hissing sound, as of food or cooking. Example: “The sizzle of bacon woke me up in the morning.”

Aloo Bhindi

Potatoes with Okra

 

What you need:

14 ounces okra

3 potatoes cubed

2 teaspoons lemon juice

1 tablespoon finely chopped fresh coriander

salt

 

Serves: 4

 

From Your Spice Box:

Whole Spices

½ teaspoon cumin seeds

 

Ground Spices

½ teaspoon chili

½ teaspoon ginger

¼ teaspoon cumin

½ teaspoon coriander

 

Wash the okra and dry between sheets of kitchen paper to remove any excess moisture. Top and tail them before cutting each okra into 4-5 pieces.

Heat the oil in a shallow pan or frying pan over a medium heat. When hot add the whole spice and when the seeds start to sizzle add the potatoes.

Fry the potatoes for 2 minutes then add the okra. Stir, cover, and cook, stirring occasionally for 15 minutes or until the potatoes are just soft.

Mix in the ground spices and a pinch of salt and cook for a further 5 minutes. Add the lemon juice and fresh coriander and partially cover if not serving straight away.

Questions:

  1. What 5 spices do you need?
  2. When do you add the lemon juice and fresh coriander?

 

 

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