If it is also known as ladyfinger: Ignore what everyone else has told you.
Quite what you're supposed to do I have no idea, but when we have been to Nepalese, I have heard much praise.
As much, I have consulted my Nepalese cookbook: 1/2LB or 1 cup Okra 1 Onion, grated 2.5 cm ginger, grated (I mean, really, they use use pounds and then cm? - that's an inch if you're unsure) 1/2 tsp tumeric " cumin " parsley seed 1/2 salt (as desired) 3. tbl oil
With Okra, slice off tops. Cut into small pieces. Using mustard oil, fry onion 'till brown, add parsley etc, add oktra, mix, cook on slow heat until done. Serve with rice or bread.
I dislike okra, but vegetarians I know love Lady Finger at Nepalese (and I love spinich at Nepalese more than I have ever loved spinich).
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Date: 2006-04-16 05:50 pm (UTC)Ignore what everyone else has told you.
Quite what you're supposed to do I have no idea, but when we have been to Nepalese, I have heard much praise.
As much, I have consulted my Nepalese cookbook:
1/2LB or 1 cup Okra
1 Onion, grated
2.5 cm ginger, grated (I mean, really, they use use pounds and then cm? - that's an inch if you're unsure)
1/2 tsp tumeric
" cumin
" parsley seed
1/2 salt (as desired)
3. tbl oil
With Okra, slice off tops.
Cut into small pieces. Using mustard oil, fry onion 'till brown, add parsley etc, add oktra, mix, cook on slow heat until done. Serve with rice or bread.
I dislike okra, but vegetarians I know love Lady Finger at Nepalese (and I love spinich at Nepalese more than I have ever loved spinich).