Malaysian recipe for Spicy Okra Kheema
INGREDIENTS
- 300g okra (ladies fingers) - sliced thin
- 2 onions (chopped fine)
- 2 green chillies (chopped fine)
- 2 clovs garlic (chopped fine)
- 5 tbsp vegetable oil
- 1 tsp kunyit or turmeric powder
- 2 tsp chilli powder
- 1 tsp ketumbar or coriander powder
- 1/2 tsp jintan puteh or cumin powder
- juice of 1 lime
- 2 large tomatoes (chopped rough)
- salt to taste
TIP: If you are buying fresh okra or ladies fingers ('bendi' in Malay language) make sure they are bright green in color and have little or no black spots. Okra must be used within 8 days of being picked or else they loose their freshness and is rendered inedible. Canned or frozen okras can also be used for this recipe.
- Heat oil in a wok
- Add in onions, garlic and green chillies
- Stir-fry everything till onions become soft and slightly borwn
- Add in okra, mix well to coat
- Add in turmeric powder, coriander powder, cumin powder, chilli powder, salt and lime juice to the mix
- Add in tomato, stir and cook till it becomes soft
- Serve with roti canai or steamed rice
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Enjoy this free Malay vegetarian recipe for making delicious spicy okra kheema
Malaysian style.
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