A tangy and spicy okra dish


450 g Okra, chopped 115 g Yellow lentils 1 Unripe mango, peeled and stoned 2 pieces Medium-sized onions, sliced 2 pieces Fresh red chilies, seeded and sliced 1 piece Tomato, sliced 3 tbsp Vegetable oil 2 tbsp Fresh coriander, chopped 1 1/2 tsp Chili powder 1 tsp Ginger, crushed 1 tsp Garlic, crushed 1 tsp Ground coriander 1/2 tsp Onion seeds 1/2 tsp Ground fenugreek 1/4 tsp Ground turmeric


* Wash lentils thoroughly and put in a saucepan with just enough water to cover, then bring to a boil and cook until soft but not mushy, drain and set aside. * Heat oil in a wok and add the onion seeds and fry until they begin to pop, then add the onions and fry till golden brown. * Lower the heat and add ginger, garlic, chili powder, ground turmeric, ground fenugreek, and ground coriander. * Slice the mango, then add with the okra, Stir well and add the red chilies and fresh coriander. and continue to stir for approx. 3 minutes or until the okra is well cooked. * Stir in the cooked lentils and sliced tomato, then cooked for another 3 minutes. * Serve immediately.


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