Dharosher Chochori
indian, side dish, vegetables
2 1/2 tablespoon vegetable oil
1 cup onion, thinly sliced
1/4 teaspoon five spice powder
1/4 teaspoon turmeric
1 tablespoon ginger, grated
1 teaspoon green chile, seeded & minced
30 okra pods, trimmed & cut - crosswis; e into 2 pieces
1/4 cup water
1/4 teaspoon amchoor (mango powder)
1/4 teaspoon salt
Heat 2 tb oil in a skilelt over medium low heat. Fry onion until richly browned & remove from the oil with a slotted spoon. Set aside.
Add remaining oil. Heat five spice for a few seconds. Stir in the turmeric, ginger & chile. Stir a few times. Add okra & water & slightly lower the heat. Cover & simmer until the okra is tender but not mushy. Stir often during this period. Add a little more watr if necessary to prevent sticking.
Stir in the amchoor, salt & onion. Cook, uncovered, for a minute or so. Let stand for 5 minutes before serving.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Yield: 4 servings