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#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:
- Wash the okras and pat them dry with a paper towel. Cut them into four pieces lengthwise.
- 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.
- 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)
- 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:
- Trim both ends of the beans and cut them into 2 inch lengths.
- 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.
- Add ½ cup of water and let the beans cook on medium flame until soft. It takes less than 7 minutes. Serve hot.
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