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Indian Style Okra and Tomato Rice

Essential oil of curry leaves can help in reducing stress effectively. This is probably because calming effect of scent of curry leaves. Studies show that inhaling linalool can help in reducing stress, anxiety and depression.

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    Mustard Seeds 2.0 grams

    Mustard Seeds

    Turmeric 2.0 grams

    Turmeric

    Red Chili Powder 2.0 grams

    Red Chili Powder

    Cumin Seeds 2.0 grams

    Cumin Seeds

    Coriander Powder 2.0 grams

    Coriander Powder

    Roasted Peanuts 20.0 grams

    Roasted Peanuts

    Basmati Rice 50.0 grams

    Basmati Rice

    Green Chili 2.0 grams

    Green Chili

    Red Onion 50.0 grams

    Red Onion

    Okra 60.0 grams

    Okra

    Ginger 10.0 grams

    Ginger

    Garlic 3.0 grams

    Garlic

    Tomato 40.0 grams

    Tomato

    Coriander 3.0 grams

    Coriander

    Curry Leaves 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.
    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.
    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.