Okra with Mustard Seeds– Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Okra with Mustard Seeds (Rai Bhindi)
HOT LUNCH RECIPE WAGON: Okra with Mustard Seeds
Okra also known as ladies’ fingers because of its long, slender shape, is a favorite of many Indian cooks. In this dry dish, the lightly spiced okra remains deliciously crisp, and the mustard and cumin impart a subtle nutty flavor. It is essential to dry the okra thoroughly after rinsing to prevent the dish from becoming soggy when cooked.
1 und okra, well rinsed and thoroughly dried
3 tablespoons vegetable oil
½ teaspoon brown mustard seeds
1 green chili, finely chopped
½ teaspoon ground cumin
¼ teaspoon salt
- Trim the stems off the okra and cut the pods into 1-inch long pieces
- Heat the oil in a skillet over medium heat. Add the mustard seeds, fry, stirring 30 to 40 seconds or until they boil. Don’t burn.
- Stir in the remaining ingredients and increase the heat to medium-high. Continue frying, stirring constantly, 10 to 20 minutes until the okra is tender. Pack warm in a heated lunch tote for a hot lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF