Hasn’t it been ages since I shared a quote on the blog? Hmm… So let’s break the ice!
I have been in this kind of a feeling for quite some days now. Life does get very stressful even though you want to take it slow. Sometimes, you really don’t know how to go slow too… That’s the condition I am in at the moment. With having started working out, weekdays are really hectic. I get home late and don’t know how time flies before I finally hit the bed. The best part is I sleep like a log, waking up only when the alarm rings. 😀 Anyway, at times, I don’t seem to like the fast pace, but I am trying my best to put less pressure on myself. InShaAllah, some day I will be able to go on with the slow pace of life… 🙂
Sharing with you an easy gravy… I always keep stock of okra zero (the small ones) in my freezer. They are quite handy and delicious too. The main use of it is in this Khoreshte Bamieh and the Margat Bamia (both are quite similar recipes but from two different countries with just an alphabet difference in their names! 😉 ) but sometimes I end up using in my mulakittathu too, to make my job easier! The main plus points are that it’s already without the stem and it is not slimy. So there is no need to go any extra step of cleaning it, drying it, frying it, etc. Just dump it in after thawing! 😉 “Dopyaaza” means “double the onions”, so obviously the dish has a lot of onions! But apart from the slicing of onions, the dish comes through quite easily. The curry is dry so it is quite scoop-able with your chapathis or even bread, if you are feeling lazy! Off to the recipe…
- 1 tbsp oil
- 1 tsp cumin
- ¼ tsp asafoetida
- 4 meduim onions, thinly sliced
- 1 tbsp ginger garlic paste
- 1 large tomato, pureed
- 400 gm frozen okra zero, thawed
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ¼ tsp red chilli powder
- ¼ tsp Kashmiri chilli powder
- ½ tsp garam masala
- ½ tsp amchur powder
- 1 tbsp crushed kasuri methi
- Salt and pepper to taste
- Heat oil in a saucepan. Splutter cumin and asafoetida.
- Add the onions and saute till wilted.
- Add the ginger garlic paste and cook till raw smell is gone.
- Add in the tomatoes and cook till the tomatoes are all smashed up.
- Add in the okra and toss up in the masala. Cook for five minutes.
- Sprinkle in the turmeric and chilli powders and mix well. Cook till the okras are completely done, sprinkle in some water if it is sticking to the pan.
- Once the okra is cooked, add in the remaining ingredients, toss and switch off.
- Serve hot with chapathis or parathas.