Ingredients with Measurements:
- 4 medium-sized tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- 250g okra, sliced
- 1 tbsp lemon juice
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Once they start spluttering, add chopped onions and sauté until they turn translucent.
2. Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.
3. Add chopped tomatoes and cook until they turn soft and mushy.
4. Add coriander powder, red chili powder, turmeric powder, garam masala, and salt to taste. Mix well and cook for a few minutes.
5. Add sliced okra and mix well. Cover the pan and cook for 10-12 minutes or until the okra is cooked through.
6. Add lemon juice and mix well.
7. Garnish with fresh coriander leaves and serve hot with rice or roti.
20-25 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 16g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh ones.
- You can use any other vegetable instead of okra, such as eggplant or zucchini.
Variations:
- You can add boiled potatoes to the dish to make it more filling.
- You can add paneer (Indian cottage cheese) to the dish to make it more protein-rich.
Tips and tricks:
- Make sure to slice the okra evenly to ensure even cooking.
- You can add a pinch of sugar to balance the acidity of the tomatoes.
- You can add more or less green chilies depending on your spice tolerance.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan on medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Raita (yogurt-based side dish)
- Papad (Indian crispy flatbread)
Troubleshooting advice:
- If the okra is slimy, make sure to dry it thoroughly before slicing and cooking.
- If the dish is too spicy, add a dollop of yogurt on top to cool it down.
Food safety advice:
- Make sure to wash all vegetables thoroughly before cooking.
Food history:
- Tamate Ka Kut is a popular dish from the Indian state of Rajasthan.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian