Lady's finger and Cherry tomato fry
Eat your Lady's finger to become a Math Wizard. Ha ha.. I am sure most of us would have heard this at least once in our childhood. Grandmothers and Mothers would often use this as a tool to coax kids to eat their lady' finger.
It is not just a myth as it is now supported by the fact that they are relatively high in nutrients deemed important for brain function like Phosphorus and Vitamin A. It is also relatively high in Omega-3 and Omega-6 and other antioxidants.
Lady' finger - 12 to 14 Nos.
Potato - 1 big
Cherry tomatoes - 8Nos
Onions - 2 medium sized
Ginger - 1/4 inch
Garlic - 4cloves
Fennel seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste
Oil - 3tbsp
Steps:
Cut the top and tail part of the lady' finger and slit it lengthwise. I have used baby lady' finger. If using the regular ones, please cut into halves and slit lengthwise.
Peel and cut the potato into strips and also peel and slice the onions.
Chop the garlic and ginger into fines pieces.
Heat oil in a pan, add fennel seeds followed by garlic and ginger. Saute for a min. Add the onions and then the potatoes. Stir well. Add turmeric powder and chilli powder.
After a min or two, add the cut lady' finger. When the vegetables are half cooked add the cherry tomatoes.
The tomatoes shouldn't be soft cooked, so added towards the end of cooking.
Close it with a lid and allow it to cook for 2 to 3 min. Take off the lid, stir. Fry for a min or so.
Once done, transfer into serving bowl. Garnish with fresh coriander leaves. The dish suits most for chapathi wraps, can be eaten with rice as well.
Lady'finger is shallow fried without onion or garlic for meals to break the fast during fasting periods. The simple dish has its unique flavour with just chilli powder and salt added to thin sliced lady' finger.
Normally potatoes are not added but had a chance to taste lady' finger and potato combination at a friend' place. Adding cherry tomatoes is my version of the dish. It gives the dish a different level of taste.
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