Sify Ads - 728x90

ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, January 03, 2017

OKRA / LADY FINGERS PEPPER FRY



















OKRA  / LADY FINGERS PEPPER FRY
This is a simple Vegetarian side dish for lunch that is popular in many Anglo-Indian homes. Lady Fingers or Okra is also known as 'Bandy Coy' in Anglo-Indian parlance. The Tamil word ‘KAI’ meaning ‘vegetable’ eventually became ‘Coy’ in Anglo-Indian English and Vegetables such as ‘BANDICOY’ (lady fingers), Snake Coy (Snake Gourd), Peking Coy (Ridge Gourd) etc were some examples of these ‘Tamilised’ English words that were part and parcel of Anglo-Indian vocabulary. It makes a lovely combination with steamed rice and any meat curry 

Serves 6    Preparation Time 45 minutes
Ingredients
½ kg okra / lady fingers,
2 onions chopped finely,
a few curry leaves,           
1 teaspoon ginger and garlic paste,
2 teaspoons black pepper powder,
½ teaspoon turmeric powder,
2 tablespoons oil, 
salt to taste

Cut the okra / ladyfingers on a slant into medium size pieces. Deep fry in hot oil a little at a time for a few minutes. The okra should be cooked but still crunchy. Drain and keep aside 


 Heat oil in a pan and add the curry leaves and onions and fry till golden brown. Add the black pepper powder, salt, turmeric powder, and ginger garlic paste and sauté for a few minutes.
 Now add the fried okra / lady fingers and mix well. Cook on low heat for a few minutes to allow the Okra to absorb the flavours. Garnish with browned onions.