Okra and Potato Curry - Nepalese Style

Nepalese cuisine is mainly dhal, curry and rice, it's staple cuisine. Another staple is momos a stuffed dumpling with meats and vegetables. Some Nepalese recipes, I have made are Nepalese potato salad, Nepalese Chai Cookies and Nepalese Dhal, In today's recipe I am sharing this delicious Nepalese Okra and Potato curry.

Yield: Serves 4

Author: Nayna Kanabar

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Okra and Potato Curry - Nepalese Style

A lovely combination of fried potatoes and Okra cooked with an array of spices in a Nepalese Style.

Prep time: 10 MCook time: 25 MTotal time: 35 M

Ingredients:

• 240 g Okra
• 1 red Onion
• 2 medium potatoes
• 1 teaspoon salt
• 1/2 teaspoon
• 1/2 teaspoon turmeric
• 1/2 teaspoon szechaun pepper powder
• 2 tablespoons mustard oil ( I used sunflower)
• 1 clove garlic finely chopped
• 3 green chillies finely chopped
• Few springs of fresh coriander for garnish

Instructions:

1. Wash the Okra and dry thoroughly.
2. Remove the top and bottom of the okra and cut them into thin strips.
3. Wash and peel the potatoes and cut into strips.
4. Peel the onion and cut into slices
5. Heat oil in a pan when it is hot add the garlic and onions and saute for 1-2 minutes, Add the okra and potatoes and saute for 3-5 minutes longer.
6. Add the salt, turmeric, green chillies, pepper and mix well.
7. Cover and cook on low heat until potatoes are cooked. (Approx 15 minutes) Make sure you stir the curry in between to get even cooking and avoiding sticking to pan.
8. Transfer to a serving dish and garnish with fresh chopped coriande
9. 
   

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You may like to serve this curry with Rotis or bread of choice and Nepalese dhal

You can find a variety of ways that Okra are cooked in  different parts of  the world. This is a lovely Goan style Okra fry and this Gujarati style Dry Bindi Masala Okra.

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guest hosted by Napurs UK Rasoi

Nepalese potato salad (Aloo Acchar)

Spicy warm potato salad that has a delicious spicy smokey flavour .

Ingredients:

10 baby new potatoes
1.5 tablespoons sesame seeds
2-3 green chillies finely chopped
1/4 teaspoon  turmeric powder
Juice of half a lemon
2 tablespoons sunflower oil
1 tablespoon finely chopped red onion
1 tablespoon fresh chopped coriander leaves
1/2 teaspoon chilli powder
1/2 teaspoon salt

Method:

1. Steam the potatoes in their jackets till tender(removing skin is optionall).Cut them into into halves.
2. Place the sesame seeds in a dry pan and roast the till they look well roasted and crisp.
3.Remove the pan from the heat and let the sesame seeds cool.
4.Transfer the sesame seeds to a coffee grinder and grind to a fine powder.
5. Heat the oil and toss the potatoes in it, add the ground sesame seeds,salt, chillies, chilli powder, turmeric powder, lemon juice and onion  toss together so that all the potatoes are coated in the spice mixture.
6.Tranfer to a serving dish and garnish with coriander leaves .

Receipe source:
Nepal  asian vegetarian recipes

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Flavours of Nepal event by simply.food guest hosted by Napurs UK Rasoi

Nepalese Chai (tea)Cookies

Fragrant aromatic spices that tickle and  tantalise your taste buds in every bite.

Ingredients:

4 oz  butter, softened
2 -3 tablespoons  cold black tea
4 oz granulated sugar
1 teaspoon vanilla extract
8 oz all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon ground cardamom
1/4 teaspoon salt

Method:

1.Add the butter and sugar to a bowl and cream  together  until well blended.
2.Stir in flour, spices and salt until just combined, form a dough with the black tea.
3.Wrap the dough in cling film and leave to rest for 30 minutes.
4. Dust a clean surface with plain flour and roll out the dough to approx 3-5mm thick.
5. Cut out desired shapes with cookie cutters, alternatively  for a more rustic look pinch walnut sized balls and flatten them in your palm before placing on baking tray lined with parchment paper.
6.Bake in a preheated oven 175 degrees C / 350 degrees F  for approx 15-20 minutes  or until lightly golden.
7. Remove from oven and immediately  transfer to wire rack for cooling.
 Serve with hot Nepalese spicy  Chai (Tea)
These cookies are crisp and crunchy they are not the chewy type. They are perfect for dunking.

You may like:
Nepalese Dhal

Flavours of Nepal event by simply.food guest hosted by Napurs UK Rasoi

Nepalese Dhal (Lentil Soup)

Delicious and protein packed dhal with simple aromatic flavours.

Ingredients:

6 oz Moong dhal without husk, washed and soaked for 2 hours.
1 pint water
1 teapoon salt
1/2 teaspoon turmeric powder
2 tablespoons lemon juice
1 teaspoon fresh ginger paste
1/2 teaspoon fresh garlic paste
3 green chillies cut into slits
2 tablespoons sunflower oil (or clarified butter)
2 tomatoes
1/2 teaspoon  chilli powder
1 tablespoon fresh chopped  coriander
1/2 teaspoon cumin seeds

Method:

1.Drain the presoaked dhal and place it in a large saucepan, cover with 1 pint water and bring to boil, turn heat down and simmer on low heat till dhal is cooked.
2. Finely chop the tomatoes and puree them  in blender.
3. Add oil or clarified butter in a pan when it is  hot add the cumin seeds and the garlic, saute for a minute , add the ginger and pureed tomatoes and cook for 2-3 minutes.
4. Add the salt, chilli powder, turmeric powder and lemon juice and cook for another 2-3 minutes more.Add this spice mixture to the pre boiled dhal and bring it to boil. Reduce the heat and simmer for 3-4  minutes adding a little extra water if needed.
5. Turn off heat and transfer dhal to a serving pot.Garnish with fresh coriander leaves and green chillies.
Serve with boiled rice and pickle.

Recipe Idea from: Nepali-Food.com

Submitting to:
Flavours of Nepal event by simply.food guest hosted by Napurs UK Rasoi