Charishma's Okra-Sweet Corn Veggie Delight

Submitted by Charishma_Ramchandani

"This is my own creation and my family loves it. I used a readymade sweet corn bag and a readymade okra bag, thanks to Walmart! How convenient these bags are when you are so short on time and a single woman managing a whole house and feeding 2 BIG men and yourself;) This came out so tasty that we licked our fingers clean when eating this with White Basmati long-grain rice and low-fat plain yogurt. Besides being so tasty, it looked so appealing to the eye because of the beautiful blend of colours in this dish, viz., the yellow colour of the sweet corn, the red colour of the tomatoes and the green colour of the okra! It looked so cool! I know your going to enjoy this one, that's why I'm not saying, "I hope you enjoy it!". Enjoy! Bon Appetite!"

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• 1 1⁄2 teaspoons turmeric powder
• 1⁄2 teaspoon red chili powder
• 1 1⁄2 teaspoons coriander powder
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 2 medium yellow onions, peeled,washed and finely chopped
• 3 cloves garlic, peeled,washed and finely chopped
• 2 medium green chilies, washed,ends trimmed and finely chopped
• 1 inch fresh ginger, peeled,washed and finely chopped
• 1 tablespoon pure wesson canola oil
• 2 medium tomatoes, peeled,washed and chopped
• 2 teaspoons salt
• 1 1⁄2 cups cut okra, defrosted and washed in lots of water
• 1 1⁄2 cups sweet corn, i use bird eye sweet corn,young tender,defrosted and washed in lots of water

directions

1. Heat oil in a pot on medium flame.
2. When it's hot, lower flame and add mustard seeds and cumin seeds.
3. Allow the seeds to splutter and crackle in the hot oil.
4. Once they stop doing that, add ginger, garlic, onions and green chillies to the oil.
5. Mix well and stir-fry for 5-7 minutes or until the raw smell of ginger and garlic is gone and the onions are softened.
6. Add turmeric powder, red chilli powder and corriander powder.
7. Mix once again and then add the cut okra and sweet corn{both drained}.
8. Mix well, cover the pot with a tight-fitting lid and allow the veggies to cook on medium flame for 5 minutes.
9. Uncover, add tomatoes and salt.
10. Mix well and cover the pot with the tight-fitting lid.
11. Allow to cook for 10 minutes on medium flame.
12. Uncover, mix once and then cover the pot again.
13. Allow the veggies to cook for 5 minutes on medium flame or until the tomatoes are softened and the veggies are tender and cooked well.
14. Remove the pot from flame.
15. Serve hot with Indian flatbreads (rotis) or white bread or potato bread or kulchas or naan or parathas, or, over some plain white Basmati rice alongwith plain yogurt on the side.
16. Totally yum!
17. Enjoy!

Reviews

[MrsMM]

I really enjoyed this recipe- although DH didn't. He hates okra and will only eat it if it's not slimy. I'm always trying new okra recipes, and this one WAS slimy. But oh so good to me!!! I loved it and have all the leftovers to myself. I also want to note that it was a very easy dish to put together, but I would recommend keeping a close eye on the seed frying- mine burned a bit because I waited for the popping to stop as stated.

 

[Rhonda Scheurer]

You're right! I enjoyed this very much. And it's so colourful - it's beautiful. Thanks for sharing!

 

[luv2spa]

This was a great recipe...thank you! I didn't have the chiles...but since I have a toddler, I didn't want the dish to be too spicy. Also, I may have had the powder form of some spices vs. seed forms and vice versa. However, your recipe taught me how I was suppose to cook with the seed forms of the spices so I followed your directions but added the seeded spices when you suggested (even though I had different spices in seed form). But my family seemed to like it. My toddler ate a few pieces of okra; I am always excited if I can get my toddler to eat a few pieces of vegetable per meal so that was great.