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| Okra with Potatoes and Panch Phoron Delicious Indian Recipe |
Okra with Potatoes and Panch Phoron Delicious Indian Recipe
While visiting a new Indian restaurant near Nara Station, I happened upon a dish of vegetable okra with panch phoron on the lunch menu. This dish I'd heard about in Singapore, where I always order it from mumak stalls.
Vegetable okra with panch phoron from Sunny Side is both small and tender, and it's a combination of being a non-okra dish and having a distinct Indian touch. Including the fennel seeds and curry leaves from my garden, I decided to cook this dish for my family the next day. It was new to the dish, and they all loved it, both in appearance and flavor.
What is panch phoron?
Panch phoron is an Indian five-spice blend: cumin, mustard seeds, fennel, and black cumin. This variety can be unique to vegetables or curries.
Ingredients (Serves 4)
- 150g fresh okra, bite-sized
- 1 large, sliced okra
- 1 egg
- 1 teaspoon panch porridge
- 1 tablespoon coconut oil
- 7-8 fresh curry leaves
- 1 clove garlic, chopped
- A pinch of ground turmeric
- Light according to power
Directions
- Heat the coconut oil in a pan over low heat.
- Combine the curry leaves and onions with the panch porridge, stirring often to release the aroma.
- Add the okra with a pinch of turmeric and cook until tender.
- Crack the insides of the eggs, clean them, and drain them with the ingredients until drained.
- Season with salt as desired.
Review
- You can add a little curry powder or masala masala for a more intense flavor.
- Perfect as a snack or part of a traditional Indian lunch.
- An easy-to-prepare recipe with a fragrant taste, combining the average with the excellent. Try it with your family and everyone will love it.
Note:
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