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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.

    This combination does not exist.


    Red Onion 50.0 grams

    Red Onion

    Garlic 3.0 grams

    Garlic

    Mustard Seeds 2.0 grams

    Mustard Seeds

    Cumin Seeds 2.0 grams

    Cumin Seeds

    Turmeric 2.0 grams

    Turmeric

    Red Chili Powder 2.0 grams

    Red Chili Powder

    Coriander Powder 2.0 grams

    Coriander Powder

    Roasted Peanuts 20.0 grams

    Roasted Peanuts

    Basmati Rice 50.0 grams

    Basmati Rice

    Okra 60.0 grams

    Okra

    Green Chili 2.0 grams

    Green Chili

    Ginger 10.0 grams

    Ginger

    Tomato 40.0 grams

    Tomato

    Curry Leaves 1.0 grams

    Curry Leaves

    Coriander 3.0 grams

    Coriander


    • Time : 30.0 mins
    • |
    • Calories: 382.0 kcal
    • |
    • Protein : 12.0 g
    • |
    • Fat : 12.0 g
    • |
    • Carb. : 61.0 g
    Your Pantry Essentials
    Utensils: pan | pot |
    Pantry: salt and pepper | your preferred cooking oil |
    Prepare your Vegetables
    Okra: wash, dry and we suggest cutting them into halves or thirds
    Red Onion: peel and cut into small dices. Divide it between tomato rice and the okra
    Garlic and Ginger: Mince with your knife or grate. Divide it between tomato rice and the okra
    Green Chili: wash, keep it whole, split in the middle or cut into large dices
    Tomato: wash and cut into dices
    Coriander: wash and chop fine
    Curry Leaves: wash and dry.
    Make the Tomato Rice
    Rinse the rice to remove the excess starch in cold water before cooking. Heat some oil in a pot. Once the oil is hot enough, add half the mustard seeds. They need to crackle, this helps release the flavour and get rid off any bitterness. Then add half the onions which are diced and half of ginger, 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 and Serve
    Heat some oil in a pan. Once the oil is hot enough, add remaining mustard seeds. Make sure they start to crackle, then add cumin seeds followed by dry spices (turmeric, red chili powder (if you like spicy), coriander powder). Turn down the heat so the spices do not burn. Then add in the curry leaves, 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. Check the seasoning.
    Once it is cooked, sprinkle chopped coridander and the roasted peanuts on top for added crunch. Serve with hot tomato rice.