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Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

  • Mã sản phẩm: 1941252095
  • (2249 nhận xét)
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  • Publisher:Vegan Heritage Press, LLC; Illustrated edition (May 19, 2015)
  • Language:English
  • Paperback:256 pages
  • ISBN-10:1941252095
  • ISBN-13:978-1941252093
  • Item Weight:1.49 pounds
  • Dimensions:7.4 x 0.7 x 9 inches
  • Best Sellers Rank:#47,879 in Books (See Top 100 in Books) #14 in Indian Cooking, Food & Wine #195 in Vegan Cooking (Books)
  • Customer Reviews:4.7 out of 5 stars 2,241Reviews
1,131,000 vnđ
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Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook
Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook
1,131,000 vnđ
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From the Publisher

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Okra

Mom’s Okra and Onion Stir-Fry (Pyaaz Waali Bhindi)

Prep: 10 minutes | Active: 15 minutes | Inactive: 45 minutes |Serves 4

Either you like okra or you hate it. This recipe might help you like it. Okra is cooked with onions until crisp and no hint of slime remains. This is another one of Mom’s simple recipes. She cooks the okra, spiced with just cayenne and turmeric, on low heat for an hour so it is perfectly crisped. Serve this easy and delicious stir-fry with any of the spicy dals or spicy curries. (Shown in thali photo, page 19, at top right.)

  1. Heat the oil in a large skillet over medium heat. Add the green chile and cook for 2 minutes. Add the onion and cook until translucent, 6 to 8 minutes. Reduce the heat to medium-low.
  2. Add the okra and turmeric, mix well, and cook uncovered for 35 to 45 minutes, stirring twice while cooking.
  3. Once the okra is cooked to your preference, add salt and cayenne. Mix well and cook for 1 minute. Remove from heat. Serve hot.
Variations:

  • Add 1/2 teaspoon cumin seeds or fennel seeds with the green chile at Step 1.
  • Add 1/2 teaspoon dry mango powder or 1/4 teaspoon Indian black salt at the end and mix well.
  • Add 1/2 teaspoon garam masala along with the salt.
  • 2 teaspoons safflower or other neutral oil
  • 1 to 2 hot green chiles, finely chopped (remove seeds to reduce heat)
  • 1 1/2 cups chopped or thinly sliced red onion
  • 3 cups chopped fresh okra
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne

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