As I have mentioned before on my blog, I like to spend as little time as possible in the kitchen! I recently discovered that using a microwave oven can considerably cut down the cooking time for our day-to-day vegetable dishes. So here's one more snappy recipe.
The above is a picture of 'bhindi' (okra / lady's fingers / gumbo) that I cooked in my microwave. Well okay... not ALL the cooking was done in the microwave. I don't like to use oil inside the micro oven because I'm pretty sure that cleaning all that grease from inside it will be a very tedious process. So the dish was made partly in microwave and partly using conventional gas cooking. Here's how I made it...
250 grams 'bhindi' chopped in pieces (serves 2)
1 large onion chopped in big pieces
1 tbsp mustard oil
1 tsp cumin seeds
1 tsp salt
1/4 tsp turmeric powder
2 tsp coriander powder
1/2 tsp red chillie powder
Put the chopped 'bhindi' in a micro-proof container with a lid, and micro on P100 for 4 minutes.
Alongside, heat the mustard oil in a fry pan (on traditional gas burner), add the cumin seeds, let them brown and then add the chopped onions and saute till golden pink.
Add salt and turmeric powder, mix well, cover and let it cook on low flame for a minute.
Remove cover, add the red chillie powder and coriander powder, and stir fry on high heat till it gets a slightly roasted appearance.
With traditional gas cooking, it takes about 12-15 minutes to make this recipe. The 'bhindi' loses its fresh green color and there is always the risk of it becoming too soggy, which I totally hate. But with microwave cooking, the cooking time is cut to about less than 6 minutes, and the dish looks green and tastes fresh & crispy!
Anyway, here's more in Recipes!