This is a variation on a recipe Laura learned to make from a good friend whilst she was living in Mumbai. A sabzi is a dry vegetable dish from India – often served with other dishes. It’s a super tasty, zingy, spicy delight, full of flavour and freshness and perfect with a flat bread or paratha! You could also pair it with a wetter curry and rice for a more filling evening meal. Spice up your life!
300g bhendi (okra, ladies fingers – whatever you want to call them)! Try to get smaller pods as they’re less fibrous and more tasty.
2 cloves garlic, chopped
1 tsp mustard seed
1 tsp cumin seed
1 tsp ground turmeric
juice of 1 lemon
1 tin chopped tomatoes or 4 large fresh tomatoes chopped
1 tsp chilli flakes
handful chopped coriander to serve
1. Heat a couple of tablespoons of oil in a frying pan. Add the spices and once the mustard seed is starting to spit, add the okra to the pan. Stir on a high heat for a few minutes.
2. Add the remaining ingredients and stir together. Bring to the boil and then reduce the heat to a simmer until the tomatoes have reduced and are thickened.
3. Pour into a dish and sprinkle with the fresh chopped coriander. Serve hot or warm.