Dharosher chochori
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Vegetable oil |
| 1 | cup | Onion, thinly sliced |
| ¼ | teaspoon | Five spice powder |
| ¼ | teaspoon | Turmeric |
| 1 | tablespoon | Ginger, grated |
| 1 | teaspoon | Green chile, seeded & minced |
| 30 | eaches | Okra pods, trimmed & cut crosswise into 2\" pieces |
| ¼ | cup | Water |
| ¼ | teaspoon | Amchoor (Mango powder) |
| ¼ | teaspoon | Salt |
Directions
Heat 2 tb oil in a skilelt over medium low heat. Fry onion until richly browned & remove from the oil with a slotted spoon. Set aside.
Add remaining oil. Heat five spice for a few seconds. Stir in the turmeric, ginger & chile. Stir a few times. Add okra & water & slightly lower the heat. Cover & simmer until the okra is tender but not mushy. Stir often during this period. Add a little more watr if necessary to prevent sticking.
Stir in the amchoor, salt & onion. Cook, uncovered, for a minute or so. Let stand for 5 minutes before serving.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
* CROSSPOSTED Submitted By INTERCOOK On 11-16-95