Okra Aubergine Eggplant And Meat Curry Food

OKRA/ AUBERGINE (EGGPLANT) AND MEAT CURRY

Steps:

• Trim mutton and cut into cubes (1 inch) Heat the clarified butter/ ghee in a pressure cooker (preferably for the beef) or a thick bottomed vessel with a lid (for the mutton).
• Add the whole spices and wait for them to bloat.
• Then add the onions and fry till they are translucent Add the ginger and garlic and fry till the mixture is golden brown (I add chopped green chilli too) Now add the tomatoes and stir till the tomatoes are cooked and incorporated into the mixture, Add the garam masala or spice powders and stir.
• Add the meat pieces and stir till they are coated with the curry sauce.
• Now add some water (around 1 cup if using the pressure cooker and 2 cups if cooking in a vessel) and salt.
• Mix and cover.
• Bring to a boil and then simmer until cooked.
• (A pressure cooked will take 1 whistle and 15 mins to cook beef and 1 whistle and 7 mins to cook mutton.) Meanwhile cut the okra/ aubergines into chunks (the okra is normally washed, then wiped dry and then cut or the aubergines are washed, cut and then sprinkled with salt for 10 mins and then wiped dry before cooking).
• Deep fry the vegetable used till slightly crisp.
• Drain well.
• Add it to the curry and heat through for about 4 minutes.
• Sprinkle lime juice over the curry and stir.
• Garnish with cilantro leaves.
• Serve hot.
• (Alternatively to save some calories you can directly cook the vegetables in the curry without deep frying them. But add the vegetables to the dish when the meat is slightly undercooked and cook them together till they are tender.).

MARTHA'S VEGETABLE SAUTE

Steps:

• Heat olive oil in a large high-sided skillet over medium-high heat. Add scallions, okra, eggplant, and peppers; cook, stirring until vegetables have softened, about 3 minutes.
• Stir in parsley and basil; season with salt and pepper. Add 1/3 cup water and cover skillet; let cook until vegetables are tender about 2 minutes. Serve with farro or brown rice; drizzle with olive oil just before serving.

MAURICE'S OKRA AND BEEF CURRY

Steps:

• Heat oil (it should be a little bit more than what you would normally use).
• Fry onions.
• When slightly brown add curry leaves.
• Add ginger-garlic paste.
• Fry until you see the oil coming to the top.
• add spices, coconut powder and salt and keep frying adding a little water.
• Then add tomatoes and green coriander.
• When the tomatoes are cooked, add your beef or mutton.
• When the meat is tender, add the tamarind juice and okra and cook until the okra is done.

ROASTED AUBERGINE & TOMATO CURRY

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
• Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
• Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

SPICY EGGPLANT AND GREEN BEAN CURRY

Steps:

• Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
• Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.