Veggies

Baby Okra and Peanut Stir Fry

Like okra, but not a fan of slime? Here are my three tips to keep slime to a minimum: 1) Stir fry over as high a temperature as possible. 2) Use tender baby okra (if you can find them). 3) Keep the okra whole instead of slicing them.

This recipe uses all three tips :) It goes well  with pretty much any Indian meal. But I like it best with rice flavored with fried onions and cumin and a big bowl of dhal (lentils). I’ll post my quick InstantPot recipes of both next week.

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1/4 cup oil (more or less)
6-8 curry leaves (optional)
2 packets of frozen baby okra*
1 large onion, sliced (about 1 1/2 cups)
1/2 cup roasted peanuts
1/2 cup grated coconut (fresh or dry)
1–2 tsp sambhar powder, depending on how spicy you want it (there are many brands; I use Sakthi or MTR)
salt to taste

In a heavy bottomed or non stick dutch oven, heat the oil till almost smoking hot. Add curry leaves, frozen okra, and salt. Stir till all of the okra is well coated with oil and salt. Cover. (Using a dutch oven provides the steam needed to zap the slime without making the okra mushy.)

Reduce heat to medium high. Stir every two or three minutes. Cook till water from frozen okra is evaporated. (The more oil you use, the quicker the process).

Add rest of the ingredients and cook uncovered, stirring every few minutes, till okra turns dark green and is slime-free.

* You may use mature, sliced okra that’s frozen–it just takes a bit longer to de-slime. If using fresh okra, begin with medium high heat and reduce to medium heat heat, and add rest of the ingredients when the fresh okra is half-cooked.

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stir-fried green beans

3 cups chopped green beans, chopped in thin slices
1/2 cup sliced onions
1 Tbsp sesame seeds and/or sunflower seeds
1 cups nuts (peanuts, almonds, cashews work well)
1 Tbsp olive oil
1/2 cup grated coconut
a pinch of baking soda
salt to taste

Heat oil in skillet. Add all the ingredients to the oil together. Stir fry over medium-high heat, stirring continuously until beans are tender.

my mom’s carrot relish

Grandma Mary’s Carrot Relish

1 Tbsp oil
1 tsp cumin seeds (optional)
2 cups grated carrots
1 medium onion, chopped
1 Tbsp chopped cilantro
1/2 inch piece ginger, grated
pinch of turmeric
1 green chilie, sliced (optional)
1 cup sour cream
salt to taste

Heat oil. Add cumin seed. About 10 seconds later, dd rest of the ingredients all at once. Stir and cook on high heat for a minute—NOT more. Cool. Add sour cream. Chill.

easy summer squash

4 cups sliced squash (just one kind or a mixture of many)
2 cups sliced onions
1/4 cup sliced green pepper
1/2 cup pine nuts (optional)
3 Tbsp chopped parsley
4 cloves garlic
seasoned salt to taste (I use Johnny’s)
pepper to taste
3 Tbsp butter (substituting oil compromises the taste!)

Heat butter in heavy-bottomed skillet. Add rest of the ingredients. Stir and cook over med-high heat  till desired tenderness

stir-fried zucchini and corn

2 Tbsp olive oil

half white onion, sliced

3 to 4 cloves garlic, sliced

1/4 tsp whole cumin

1/2 tsp powdered fennel

1/2 tsp coarse pepper

1/4 cup chopped parsley

3 cups diced zucchini *

1 small green pepper, diced

2 cans sweet corn, drained

2 chicken bouillon cubes

salt to taste

Heat oil in large wide skillet. Add onion and garlic. When garlic turns light brown, add cumin, fennel pepper and parsley. Stir for about 10 seconds (Make sure the cumin doesn’t burn.) Add the rest of the ingredients on medium heat. Cook until zucchini is soft and the dish is almost dry. Serve over brown rice. Grilled pepper-lemon chicken goes great with it.

* I got 3 cups of diced zucchini from 1/8th of the one-half zucchini that my friend Lorraine gave me. My one-half portion measured 12 inches long and 5 inches in diameter. That was a zucchini on a major hormone therapy.

kale and portabella stir fry

It’s been a blah couple of days. Fighting a cold. No appetite. Nauseous. I wanted something bland. So I threw in some kale, portabella mushrooms, onions and a bit of garlic into a wok. The light blend of veggies on some steamed riced was just what I needed today. I’m feeling much better now that my tummy’s happy.

4 cups, chopped kale
1 cup, chopped portabella mushrooms
1/2 cup chopped onions
2 cloves of garlic, crushed
1 Tbsp olive hot
salt to taste

Heat the oil in a wok. Throw in all the veggies. Stir fry over medium high heat for about three minutes.