Tuesday, February 22, 2011

Chick-pea and Okra Fry - Africa

1 lb. okra
1 tbsp vegetable oil
1 tbsp mustard oil
1 tbsp butter or margarine
1 onion, finely chopped
1 garlic clove, crushed
2 tomatoes, finely chopped
1 green chili, seeded and finely chopped
2 slices fresh root ginger
1 tsp ground cumin
15 oz can chick-peas, drained
salt and freshly ground black pepper

1. Wash and dry the okra, remove the tops and tails and chop roughly
2. Heat the vegetable and mustard oils and the butter or margarine in a large frying pan
3. Fry the onion and garlic for 5 minutes until the onion is slightly softened. Add the chopped tomatoes, chili and ginger and stir will, then add the okra, cumin, and coriander. Simmer for 5 minutes, stirring frequently then stir in the chick-peas.
4. Cook gently for a few minutes for the chick-peas to heat through, then spoon into a serving bowl and serve at once.

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