Ingredients
Produce
- 200 - 500g okra / zucchini/ tromboncini, chopped or diced small.
- 50 - 100g onion - white/brown, diced
- 4 garlic cloves, diced
Masala
- 2Tbsp oil (mustard seed or canola)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp chilli powder (kashmiri/ korean)
- 1 tsp coriander seed powder
- 1/2 tsp turmeric
- 1/2 tsp salt
- Coriander leaves (1 Tbsp fresh / 1 tsp dry)
Optional
- 2-3 Tbsp coconut yoghurt
Instructions
- Add oil to a shallow, medium pan, (I use a cast iron skillet). Add mustard and cumin seeds, heat set to medium. When the seeds begin to pop, add the onion and garlic on top to stop the seeds from exploding out of the pan and cook to soften.
- Add remaining spices and stir to combine. Add the vegetables and stir to coat. Depending on the vegetables they may take more or less time to cook and may need a little water to help them along. Cook okra for 5 minutes.
- Decide whether to add yoghurt or not and if so, stir through and remove from the heat. Fridge or serve with rice, roti, paratha, or on toast with ketchup?
Notes
- Original recipe is for okra, which is awesome, but it works for so many of the vegetables we have in abundance during the warmer months.
- I added coconut yoghurt because i wanted to use it up, but if you want to serve this on toast as I did, a little gravy makes everything okay :)
- I use dried coriander due to an online ordering misunderstanding that dry herbs have very little mass... add in with the rest of the ground spices in step three and its all good. I would only bother with fresh if we had guests i.e. were serving it fresh... but, I am lazy and frequently cook a batch and leave it in the fridge for a day or two...