1 1/2 lb. okra washed and sliced into 1/2 in. rounds
1 1/2 tsp adjwain
1/8 tsp hing
3/4 tsp gr. tumeric
1 tsp salt
1 1/2 tsp amchur
1 1/2 tsp corriander
1/4 tsp cayanne
Heat enough oil to coat pan. Add adjwain, hing and tumeric. saute to infuse oil. Add sliced okra and and remainder of spices. Saute a few minutes. Add salt and cover pan, stirring occasionally until okra is tender. Serve.
4-5 white or red potatoes microwaved to tender
tiny pinch hing (asafoetida)
1 tsp whole cumin seed
1/2 tsp gr. tumeric
1 tsp corriander
1/2 tsp cayanne
1 tsp amchur (mango powder)
1 tsp salt
handfull chopped cilantro
Peel potatoes and when cool, dice. Thinly cover bottom of pan with oil add spices and saute a few minutes to infuse oil. Add potatoes and toss in spices to season and heat them. Sprinkle with cilantro and serve.
I've been making this potato and chickpea recipe of Madhur Jaffery's for decades. It's a genius recipe (I think it should be featured in Genius Recipes). You can feel free to use a bit more amchur -- depends on its freshness. http://recipes.eserver.org/chickpeas-and-potatoes.txt
Amchur is incredibly versatile. Use is anything with chickpeas specially or lentils. Sprinkle on roasted potatoes along with toasted ground cumin (if you have some). Roasted winter squash wakes up with it. Basically anywhere you need a sweet/sour fruity pop. It is dried ground raw mango after all.
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1 1/2 lb. okra washed and sliced into 1/2 in. rounds
1 1/2 tsp adjwain
1/8 tsp hing
3/4 tsp gr. tumeric
1 tsp salt
1 1/2 tsp amchur
1 1/2 tsp corriander
1/4 tsp cayanne
Heat enough oil to coat pan. Add adjwain, hing and tumeric. saute to infuse oil. Add sliced okra and and remainder of spices. Saute a few minutes. Add salt and cover pan, stirring occasionally until okra is tender. Serve.
4-5 white or red potatoes microwaved to tender
tiny pinch hing (asafoetida)
1 tsp whole cumin seed
1/2 tsp gr. tumeric
1 tsp corriander
1/2 tsp cayanne
1 tsp amchur (mango powder)
1 tsp salt
handfull chopped cilantro
Peel potatoes and when cool, dice. Thinly cover bottom of pan with oil add spices and saute a few minutes to infuse oil. Add potatoes and toss in spices to season and heat them. Sprinkle with cilantro and serve.