Thursday, April 16, 2009
Okra with Cumin and Coriander
Another recipe from the new cookbook. I think this is my first time ever cooking with okra. The Monster was a trooper, eating it even after having muttered "I don't know about okra...*grumble, grumble* ".
He still wasn't too sure about it after eating his portion, so I saved him from the rest by having it for lunch the next day. I think it was better the next day too.
Alright, now what to do with the half pound of okra I have left in the fridge? A mini batch of pickled okra?? Guess it's either that or fry those suckers up. Not really how we eat anymore...buuuuut, I DO hate to waste food. ;-)
Okra with Cumin and Coriander:
(Rosemary Elliot's Vegetarian Cookery)
1 smallish onion, or half large, chopped
2 Tbs oil
1/2 lb okra, washed, trimmed, but left whole
1 tsp salt
1 tsp whole cumin seeds
1 Tbs ground coriander
7 fl oz. water
2 tomatoes, chopped
Salt and freshly ground pepper
chopped cilantro to garnish
Saute the onion in a medium saucepan for 5 minutes, then add okra, salt, cumin, and coriander.
Mix well, then cook gently, uncovered, for 5 minutes.
Add the water, then simmer, uncovered, for about 20 minutes more, until the okra is tender and most of the water has been absorbed.
Shake the pan, or stir gently from time to time.
Add the tomatoes, check the seasoning, and sprinkle with the chopped cilantro.
Serve hot or warm.
Serves 2 with rice as a main dish, or 4 as part of a curry meal.