Wednesday, April 20, 2011

Black Eyed Beans with Okra

2 potatoes, diced, parboiled and drained
16-20 okra, topped and tailed
2 cans black eyed beans, drained
2 tbsp cilantro, chopped
3 tbsp ghee/butter
1/2 tsp cumin seeds
1 onion finely chopped
1 tbsp fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 tbsp ground coriander
1/2 tsp turmeric
1/4 tsp chili powder
2 tomatoes chopped

Deep fry or fry the potatoes in medium hot oil. Next, fry the okra in very hot oil until just soft and put them aside.
Put the beans in the pan, add a little water and bring it to a simmer. Heat thoroughly and set aside.
For the seasoning, heat the ghee/butter in a pan. Then add the cumin seeds,and as soon as these brown, put in the onion. Fry that until golden,and ass the ginger and garlic. Cook for a few minutes and then put in the coriander, turmeric, chili powder, stir for a few minutes.
Next, add the tomatoes, stir and cook for 5 minutes.
Spoon this mixture into the cooked beans. Add the potatoes, bring it to a boil and simmer for 5-7 minutes.
Finally gently mix in the okra and seasoning,and cook for another minute until it is heated. Scatter the fresh cilantro on top before serving.

Serves 4

Tip of the day: To keep milk past it's expiration date add salt. A pinch of salt in a gallon will do it. The salt slows the rate of bacteria growth.

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