by Admin | Jan 10, 2024 | Side Dishes
Another dish from northern India is okra, which is never covered as it cooks to prevent it from releasing its viscous innards. The cooking starts on medium-high heat, which is slowly lowered as the ingredients start to brown. The process takes 15–20 minutes and...
by Admin | Jan 9, 2024 | Side Dishes
The day starts early in the villages of the Punjab, one of India’s “granary” states. Cows have to be milked, breakfasts prepared (very often stuffed parathas served with buttermilk or tea), and lunches made for those who work in far-away wheat fields. These lunches...
by Admin | Jan 8, 2024 | Side Dishes
Here, the okra is cooked until it is quite dry, oozing none of the viscous juices normally associated with it. It can be served with most Indian meals and goes particularly well with any black-eyed pea dish, a potato dish, and some flatbread. SERVES 4 • 1 lb. okra...
by Admin | Jan 7, 2024 | Side Dishes
When buying okra, always look for young, tender pods, which tend to be small as well. Okra is cooked in dozens of ways throughout India. This remains one of the simplest and most delicious North Indian ways of preparing it. Here it is not at all glutinous—it turns...
by Admin | Jan 6, 2024 | Side Dishes
The Konkan region runs along the central west coast of India. Here is one of its simple everyday okra dishes that I just love. Serve the okra with other vegetables and perhaps Whole Moong and Masoor Cooked with Meat Seasonings, a rice dish or a flatbread, and a yogurt...
