One of many benefits i got when i was in Dubai is i learnt to cook a lot of different cuisines.

Today, when we arrived home from our three hours train journey from Kuala Lumpur, mak asked me what to have for dinner. I offered to cook for dinner and walked to a groceries store and found lady fingers!

By lady fingers, i mean the kind of vegetables (okra) and not the biscuits (savoiardi).

The name “okra” most often used in the United States but it was of West Africa origin.  In the Middle East, we call them as “bāmyah”. In India okra is known as bhindi and bendi in Malay, or Lady Fingers.

Right, enough about the main ingredient. This recipe is really simple and makes yummy dish. I learnt this from my Hyderabad house mate back in Dubai.

The ingredients:

300gms okra

1 medium onion – sliced

1 clove of garlic – sliced

1 small tomato – cubed

3/4 teaspoon of chili powder – or more if you want it to be more spicy

a pinch of turmeric powder

salt to taste

2 spoons of cooking oil

The methods:

1. Slice the okras. The size will be up to you, but the bigger u sliced them, the longer it will take to cook them.

okra

2. In a frying pan, heat up the cooking oil and fry the onion and garlic. Once the onion and garlic turns golden, toss in the cubes tomato and pinch of salt.

3. Fry them for about 3 minutes or until the tomatoes are soggy.

4. Put in the chili and turmeric powder, stir for another few minutes.

5. Toss in the okra and fry until the okra is cooked. You can add in some boiled water if it becomes too dry. Remember to taste the salt!

My this evening’s dish look like this:

okra masala

Mak likes it but let me post another recipe that made her went to the dining table to eat before she perform her Isya salah.

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