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MULTIMEDIA VIDEO


RECIPE:
Okra Delight: Bhindi Jaipuri


The humble okra becomes a delectable dish with a dash of flair from chef Sanjay Patel.


(Above): Bhindi Jaipuri [SILICONEER photo]

Ingredients
  • 2 lbs okra
  • 3 tbsp canola oil (or any neutral oil)
  • 1 yellow onion, chopped
  • 1½ tsp ginger garlic paste
  • 3 medium-sized ripe tomatoes
  • 1 jalapeño pepper
  • juice of a lemon
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp garam masala
  • ¼ tsp black pepper, freshly ground
  • 3/4 tsp salt
  • 1 tbsp cilantro, for garnish

Yields six servings.

Method:

Preparing the jalapeno: Stem the jalapeno pepper. Using a paring knife, create a 2-inch incision in the side of the whole pepper.

Prepping the okra: Trim the stems of the okra but don’t remove them completely; you don’t want to pierce the vegetables. Wash them, remove as much water as possible and drizzle with half of the lemon juice. Set aside.

Prepping the tomato: This step is optional but I find tomato skin unpleasant to chew. Here’s a neat method to peel tomatoes. Make a small, shallow criss-cross cut at the bottom of the fresh tomatoes using a bread knife (I use a bread knife because the blade won’t bruise the fruit). Fill a small saucepan with cold water and bring to a boil. Place the tomatoes in the water and wait for at least 30 seconds. Remove the tomatoes quickly (I use a large strainer or a slotted spoon), then transfer to an ice cold bath to stop the cooking process. The skin will come right off. Coarsely chop the flesh. Set aside.

In a saucepan, cook the okra in boiling water for about 4 minutes until they change color, then drain and pat dry on a paper towel. Cut each okra in thirds. Season with salt.

In a deep saucepan, heat the oil. Add the onions. Cook for about 5 minutes until the onions become translucent. Add the ginger garlic paste and whole jalapeño pepper to the onions. Stir well. Add the tomatoes, garam masala, red chili powder, turmeric and a little water (about ½ cup). Bring the liquid to a boil, then lower the heat to medium-low and cook for about 8-10 minutes; add more water if necessary (up to 1 cup). Add the okra to the tomato masala sauce, drizzle with the rest of the lemon juice and cover with a lid and cook for about 5-8 minutes. Check the seasoning. Add more salt (if necessary) and black pepper.

Serve warm with roti.


Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.


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