My mouth starts watering when I hear pickles :-) I remember the spicy, tangy and a little bitter or astringent taste of whole mango pickles that my mother makes at home. Spices used to make pickle have unique flavors.
There are many Achari dishes prepared with pickling spices using many different vegetables like brinjal, potato, okra or even chicken.
Lady finger/ okra : 200 gms
Sliced Ginger: 1 inch
Sliced Garlic : 3-4 cloves
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Nigella/kollonji seeds: 1/2 tsp
Fenugreek seeds: 1/4 tsp
Fennel seeds: 1/2 tsp
Curry leaves: 1 sprig
Turmeric powder: 1/4 tsp
Red chilli powder: 1/2 tsp
Coriander powder: 1 tsp
Cumin powder: 1/2 tsp
Garam masala: 1/4 tsp
Dry mango powder: 1 tsp
Sugar:1/2 tsp
Salt to taste
Oil: 2 + 1 tbsp
Method:
1. Wash and dry okra and cut them into diagonal slices.
2. Heat 2 tbsp oil in a wok and shallow fry okra until the edges change color and the sliminess of okra is reduced. Takes about 6-7 minutes on high flame. Remove on paper towel and keep it aside.
3. Heat 1 tbsp oil in a pan add mustard seeds, when it splutters add cumin, fennel, fenugreek and nigella seeds and fry for 30 seconds.
4. Mix in curry leaves, sliced garlic and ginger and fry for a minute.
5. Next add in spice powders- red chilli powder, cumin powder, coriander powder, turmeric powder and give a quick stir. Make sure not to burn the spices.
6. Add in fried okras and mix well.
7. Add salt, sugar, garam masala powder and dry mango powder and combine everything well.
8. Cover and cook for 3-5 minutes and turn off the stove.
9. Serve hot with any Indian flat bread of your choice.
Notes:
1. You can add lemon juice instead of dry mango powder.
2. Keep the flame high while trying the okras that help to reduce the sliminess quickly.
3. Sauté the spice powders on low flame so that the spices don't burn. It will leave a bitter taste if over cooked or burnt.
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