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Complete Indian Cooking
by Meena Pathak
This very simple dish, known in India as bhendi do pyaaza, has become an all-time favourite in Indian restaurants.
Serves four


• 2 tablespoons vegetable oil, plus extra for deep-frying
• 350 g (12 oz) okra, diced
• 1 teaspoon cumin seeds
• 2.5 cm (1 in) piece of fresh root ginger, chopped
• 4 cloves garlic, chopped
• 1 green chilli, chopped
• 1/2 teaspoon ground turmeric
• 2 medium onions, sliced
• 1 tomato, diced
• 1 teaspoon ground cumin
• juice of 1/2 lemon
• salt
• 1 tablespoon chopped fresh coriander


Heat the oil for deep-frying in a large heavy-based pan to 190°C (350°F). Add the diced okra and deep-fry for 5-8 minutes until it goes limp. Drain and set aside.

Heat the 2 tablespoons oil in another pan and add the cumin seeds. When they begin to crackle add the chopped ginger, chopped garlic, green chilli and ground turmeric. After 1 minute add the sliced onions. Fry over a medium heat, stirring constantly, adding a little water to prevent sticking. Add the diced tomato.

When the onions have become soft but not coloured, add the deep-fried okra and stir well. Sprinkle with ground cumin, add the lemon juice and season with salt to taste. Finally, add the chopped coriander and serve hot.


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