Detox Day 2 Lunch – Roasted Okra & Garlic Beans

#paintthetowngreen with these delicious roasted Okra & Beans for lunch! The okra is roasted the same way as the eggplant from the previous day(with 1 teaspoon of chickpea flour). Use 1/2 a tsp of (only) olive oil or coconut oil while roasting them..I had them with a very small portion of leftover dal minus the rice. You can have a couple of berries or a kiwi as you might already start craving something sweet cos at the end of the day we’re all human beans ! 😉

(i) Roasted Okra:

Ingredients:

• Okra – 200 grams
• Turmeric – ½ tsp
• Chilli powder – 1 tsp 
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Salt to taste 
• Chickpea flour – 2 tbsp
• Water – 2 tbsp
• Oil – 2 tsp

Instructions:

1. Wash the okras and pat them dry with a paper towel. Cut them into four pieces lengthwise. 
2. Add salt, turmeric, ground cumin, chilli & coriander along with chickpea flour. Mix everything until they’re coated well. Add about 2 tablespoons water and mix well. Be careful  not to add too much water or they will out into a bajji batter. Let it sit for 15 mins. 
3. Heat two teaspoons oil in a pan and add slowly the okras. Close them with a lid and them cook on a low flame for about 3-5 minutes. (Add a teaspoon of water if they tend to stick to the pan)
4. Cook them on both sides until crisp and well done. Serve hot as a side dish for lunch. 

Roasted garlic beans:

Ingredients:

• French beans  – 200 grams 
• Garlic – 2 cloves (minced)
• Salt to taste 
• Oil – 2 tsp
• Water – ½ cup 

Instructions:

1. Trim both ends of the beans and cut them into 2 inch lengths. 
2. In a wide sauce pan , heat two teaspoons oil and add minced garlic. Once they’re brown, add the cut beans and saute for 2 minutes. Add salt and cook with a lid on for about 3 minutes on low flame. 
3. Add ½ cup of water and let the beans cook on medium flame until soft. It takes less than 7 minutes. Serve hot.