Skip to main content

OKRA POTATO FRY


















My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe.
Today I have an idea of old style cooking which he eat without any objections.
And this is simple okra fry.
The Flavours are so simple and the spices are not overdone and looks elegant.
Once fried to golden you need to remove and enjoy them immediately with roti.
This dry okra potato fry and roti combination is really excited.
Ingredients:
3 cups chopped okra
1 cup cubed potatoes
1 onion medium size
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala
2 tbsp oil
Salt to taste
Preparations:
Wash the okras and dry them using a towel.
Chop okras, potato and onion into equal sizes.
Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft.
Now add the chopped okra and potatoes along with all above spices.
Fry in medium flame till the vegetables are cooked, without adding water, stirring occasionally.
Finally add garam masala powder and mix well. Stir fry on high heat for a minute. Remove from heat.
Okra potato fry is ready to be served as a side dish with rice or rotis.
Ingredients :
3 cups chopped okra
1 cup cubed potatoes
1 onion medium size
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala
2 tbsp oil
Salt to taste
Preparations:
Wash the okras and dry them using a towel.
Chop okras, potato and onion into equal sizes.
Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft.
Now add the chopped okra and potatoes along with all above spices.
Fry in medium flame till the vegetables are cooked, without adding water, stirring occasionally.
Finally add garam masala powder and mix well. Stir fry on high heat for a minute. Remove from heat.
Okra potato fry is ready to be served as a side dish with rice or rotis.

Popular posts from this blog

Soya kebbab

  Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil  Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water.  Wash plantains with skin trim the tip and  stem. Boil plantains with excess water and remove the skin, cut and grind into roughly  without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough.  Keep this in refrigerator for 10 minutes.  Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the
  This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires.     Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron  1 Cup milk powder  1 tblsp Green chilli paste(spicy) 1 tbsp GG paste  1 tsp Fresh grounded garam masala  ¼ tsp Turmeric powder  ½ Cup malai ½ Cup desi ghee  Salt to taste    Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl.  Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits.  Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s