Lunch idea


MENU # 7

Some days it’s like simple lunches with podi sadam / rice , curd rice with vegetable curry or fries. This lunch menu has curry leaves podi rice ( already in the blog), curd rice with pickle, veg kola , baked spicy okra and store brought  ompodi/ sevai and milk halwa for dessert. Sometimes we prefer to eat like this….


To prepare baked spicy okra, rinse and spread the okras/ Bindi on a kitchen towel and let them dry. Then thinly slice them lengthwise. In a mixing bowl, add sliced okra ( around 2 cups), 1/4 teaspoon red chilli powder, a pinch of roasted cumin powder & garlic powder, one or two pinches of chat masala, 1/4 teaspoon crushed pepper, salt to taste and toss it well. Finally add 2 tablespoons of olive oil and give it a fine stir. Preheat the oven at 180 degrees for about 7 to 10 minutes. Spread the okra on a lined tray and roast it for 20 to 25 minutes at 160 degrees or until crispy.shake or stir the okra at least twice during the roasting time. You’ll know the okra is ready when it’s lightly browned. For me after an hour it becomes soggy. So it’s better to serve hot as they tend to lose the crispy texture once they’re cool.



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