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
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.