Indian Style Okra and Tomato Rice
2.0 grams
Mustard Seeds
2.0 grams
Turmeric
2.0 grams
Red Chili Powder
2.0 grams
Cumin Seeds
2.0 grams
Coriander Powder
20.0 grams
Roasted Peanuts
50.0 grams
Basmati Rice
2.0 grams
Green Chili
50.0 grams
Red Onion
60.0 grams
Okra
10.0 grams
Ginger
3.0 grams
Garlic
40.0 grams
Tomato
3.0 grams
Coriander
1.0 grams
Curry Leaves
- Time : 30.0 mins |
- Calories: 382.0 kcal |
- Protein : 12.0 g |
- Fat : 12.0 g |
- Carb. : 61.0 g
Prepare Your Ingredients
Okra : we suggest cutting them into halves or thirds.
Onion: peel and cut half into large dices and the other half into small dices
Garlic and Ginger: Mince with your knife or grate. Divide it between Tomato rice and the okra
Green Chili : Keep it whole, split in the middle or cut into large dices.
Tomato: Cut into dices
Coriander : chop fine
Rice : rinse out the excess starch in cold water before cooking.
Onion: peel and cut half into large dices and the other half into small dices
Garlic and Ginger: Mince with your knife or grate. Divide it between Tomato rice and the okra
Green Chili : Keep it whole, split in the middle or cut into large dices.
Tomato: Cut into dices
Coriander : chop fine
Rice : rinse out the excess starch in cold water before cooking.
Make the Tomato Rice
Because the rice will need to cook slowly and gently, you can leave it cook while you make the Okra. The two should be ready simultaneously.
Heat some oil in a pan. Once the oil is hot enough, add half the mustard seeds. They need to crackle in the hot oil, that helps release the flavour and get rid off any bitterness. Then add half the onions and garlic. Sautée on a medium heat until the onion turns translucent then add the tomato, green chili and then the rice.
Allow it cook for a minute then add the water. You need roughly 2ml of water for every 1 g of rice. Touch of salt and let it cook on a gentle heat for about 15 minutes or until the rice is cooked and the all the water is absorbed.
Heat some oil in a pan. Once the oil is hot enough, add half the mustard seeds. They need to crackle in the hot oil, that helps release the flavour and get rid off any bitterness. Then add half the onions and garlic. Sautée on a medium heat until the onion turns translucent then add the tomato, green chili and then the rice.
Allow it cook for a minute then add the water. You need roughly 2ml of water for every 1 g of rice. Touch of salt and let it cook on a gentle heat for about 15 minutes or until the rice is cooked and the all the water is absorbed.
Make the Okra
Heat some oil in a pan. Once the oil is hot enough, add remaining mustard seeds. Make sure they start to crackle before adding the remaining spices. Turn down the heat so the spices don not burn. Then add in the remaining, onion, garlic and ginger. Let it sauté until the onions start to go translucent.
Then add the okra and start sautéing it. Add two tablespoons of water and cover the pan to let the okra cook in the steam. This should take about 10 minutes. Once it is cooked, sprinkle the roasted peanuts on top for added crunch.
Check the okra and rice for seasoning before serving.
Then add the okra and start sautéing it. Add two tablespoons of water and cover the pan to let the okra cook in the steam. This should take about 10 minutes. Once it is cooked, sprinkle the roasted peanuts on top for added crunch.
Check the okra and rice for seasoning before serving.