Unicorn (Unicorn@Indenial.com)
Wed, 22 Sep 1999 07:05:39 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Naughty reader Anita Cappello asks "Did you hear about the butcher who
backed into the meat grinder and got a little behind in his work?
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This Indian-style low-fat vegetarian dish is not only easy to prepare,
but will also gain you an instant reputation as the best okra cook in
the neighborhood.
Okra Masala
2 Tbs (30 ml) vegetable oil
2 medium onions, peeled and finely chopped
2 Tbs (30 ml) quick garam masala (see below)
2 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
Salt and cayenne pepper to taste
2 tomatoes, chopped
1 lb (500 g) okra, trimmed and cut into 1 inch (2 cm) pieces
2 green bell peppers, cored, seeded, and chopped
1/4 cup (60 ml) water
Heat the oil in a large, heavy skillet over moderate heat. Saute the
onions, stirring frequently, until light golden brown. Add the garam
masala, garlic, ginger, salt, and cayenne pepper. Saute for another 2
minutes, stirring once or twice. Add the tomatoes, okra, bell
peppers, and water. Cover, reduce the heat, and simmer 15 to 20
minutes, until the okra is tender. Serves 4 to 6.
Quick Garam Masala
1 Tbs (15 ml) ground cardamom
1 tsp (5 ml) ground cumin
1/2 tsp (5 ml) ground coriander
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) freshly ground black pepper
1/4 tsp (1 ml) ground mace
1/4 tsp (1 ml) ground nutmeg
Combine the ingredients in a small bowl and stir to combine. Makes
about 2 tablespoons (30 ml).
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