Spicy Okra.

The Indians prepare okra (Bhindi) more often, (and in many more ways ) than most Western Cooks.

The secret of adding a sice or spices just to finishing off a recipe with a special piquancy.

2 tablespoons of vegetable oil, 2 medium (300g) onions sliced.

1 tablespoon cumin seeds, 4 cloves garlic crusded. 2 long fresh green chillies chopped.

4  curry leaves, 2 teaspoon ground coriander, 1 teaspoon ground turmeric.

1/2 teaspoon ground sweet paprika, 1/2 teaspoon grond ginger.

1kg Okra. , 1 cup (250ml) water, 1/4 cup (60ml) Tomato paste.

2 tablespoon white vinegar, 2 teaspoon sugar, 1/4 cup firmly packed fresh coriander leaves.

1/2 teaspoon garam masala.

1. Heat oil in large pan; cook onions, stirring until browned lightly. Add the seeds, cook stirring until seeds start to pop, Add garlic,chillies, curry leaves, ground coriander,turmeric,paprika and ginger , cook stirring until fragrant.

2. Add okra, stir to coat in the spices mixture. Add water, paste, viegar and sugar, boil them immediately simmer, covered about 30 minutes, stirring occasionally or until okra is tender.

Just before serving stir in coriander leaves and sprinkle with garam masala.

This will serves 4-6 people, best made just before serving.

Punjabi Dumpling in Yogurt Sauce.

This adaptation of the classic Punjabi silky dumpling (Medu Vadai) . Which reguires that flour be processed from lentils or beans by the cook.

2 cups (300ml) besan (chickpeas flour) 1/2 teaspoon bicarbonate of soda,

2 teaspoons ground cumin, 1 teaspoon salt, 3/4 cup (180ml) water approximately.

Vegetable oil for frying.

Yogurt Sauce.

1 tablespoon ghee, 4 cloves garlic crushed, 1 tablespoon grated fresh ginger, 1/4 teaspoon fenugreek seeds.

1 teaspoon coriander seeds., 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground turmeric.

2 cups (500ml) Yogurt, 2 tablespoon lemon juice, 1/4 cup (60ml) water, 1 teaspoon salt, 2 teaspoon sugar,

1/4 cup chopped fresh coriander leaves.

1. Sift besan, soda, cumin and salt into medium bowl, gradually whisk in enough water to make a thick batter. Cover stand for 30 minutes.

2. Deep -fry tablespoons of batter in hot oil in batches until golden brown, drain dumpling on absorbent paper.

3. Just before serving stir dumpling into yogurt sauce.

4. Yogurt sauce; heat ghee in medium pan cook garlic and all spices stirring until fragrant.

5. Reduce heat to simmer gradually whisk in combined yogurt ,juice, and water with remaining ingredients until just heated through.

This should serves 4-6 people.

Punjabi Dumpling and Yogurt Sauce best be made just before serving.

I hope you all like this recipe let me know what you think of it.

George T Saviel

gtsaviel@yahoo.com.au

24 April 2010.