CookEat Recipe
Hindustan Vegetables
Whole trimmed okra and peeled eggplant pieces cook with finely sliced white onion, crushed red tomato and curry seasoning in a covered pan, finished in the oven.
Method
Steps
Step 1
Preheat a conventional oven to 180°C. Have an oven-safe pan with a close-fitting lid ready, large enough to turn the whole okra and other vegetables gently without spreading them unnecessarily thinly. Wash your hands and clean the preparation tools. Wash the fresh vegetables under running water before peeling or cutting.
Step 2
Use twelve very good-sized fresh okra pods that are still tender, not fibrous or woody. Cut off their ends and stalks, leaving the pods otherwise whole. Put them in clean cold potable water while preparing the other vegetables.
Step 3
Peel the medium white onion, cut it in half and finely slice it. Peel the half of a small eggplant and cut it into half-inch-square pieces. Peel the red tomato and crush it, keeping its own juice.
Step 4
Heat the tablespoon of butter in the pan. Add the finely sliced onion and fry gently for about five minutes, stirring and adjusting the heat to avoid scorching.
Step 5
Add the peeled eggplant pieces. Mix lightly and cook for about six minutes, turning gently so they soften without scorching.
Step 6
Drain the whole okra thoroughly and discard its soaking water. Add the drained pods and crushed tomato with all its juice to the pan. Add the teaspoon of salt, half teaspoon of ground white pepper and half teaspoon of curry powder. Mix lightly, cover closely and cook gently on the stove for about five minutes.
Step 7
Transfer the covered pan to the oven and cook for about thirty minutes as a guide, until the okra and eggplant are tender through when tested gently with a small knife or fork. Check during cooking, keeping the pan covered between checks and reducing the oven heat if the vegetable juices are reducing too rapidly. Keep the cooking gentle so the mixture does not dry out or scorch.
Step 8
Remove the pan from the oven. Pour the vegetables and their cooking juices into a vegetable serving dish and serve hot.
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