The inspiration for this is my favourite Indian restaurant - the Taj Mahal in Gdynia. If I'm totally honest, I'd still say theirs is slightly better than mine. And that's good — I've got a reason to keep going back!
Where do they get the okra from in Gdynia? No idea! I picked mine up from an Asia shop in the UK. You can get tins of it in Poland — haven't used that yet, though. Must try!
Serves: 4
Cost per person: 2.50 zl (0.45 GBP, 0.57 Euros, 43 Indian rupees)
You'll need:
- a few good handfuls of okra
- salt
- rapeseed oil
- 1 tsp black cumin seeds
- 1 tsp nigella seeds (onion seeds)
- 1 tsp cumin seeds
- 2 small-medium onions chopped as finely as you can
- 2 tsp ginger paste
- 1-2 roughly chopped green chillies
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp chilli powder
- 1/2 tsp cumin powder
- tin of tomatoes
- fresh coriander leaves
Let's rock!
1. Wash that bhindi!
2. Chop off the tops. Chop the longer bhindi in two. Try to keep the pieces on the long side, though.
3. Heat a little oil in a wok. Black cumin seeds and nigella seeds in. 20 secs.
4. Stir fry the bhindi for around 5 minutes until starting to lightly brown. Set aside.
5. A little more oil in the wok. Heat up. Cumin seeds in. 20 secs.
6. Onions in. Cook on low-medium. Get them nice and reduced and slightly caramelised.
7. Meanwhile, make the ginger paste with a microplane. Chop those chillies!
8. When the onions are almost there, get the ginger and chillies in the pan. 2 minutes.
9. Spices in. Mix around. 30 secs.
10. Tomatoes in. Cook down for around 5-10 minutes till the oil separates. Check seasoning.
11. Sprinkle in a little fresh coriander.
12. Whip the okra back in. Heat through for a minute. We're done.
Costing:
- okra: 4 zl
- tomatoes: 2 zl
- rice to serve: 2.60 zl
- rest: 1.40 zl
Total: 10 zl
Serves: 4
Per person: 2.5 zl
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