Indian Spiced Vegetable Salad
|Okra/Sliced zucchini||10 Ounce (300 Gram)|
|Tamarind/1 teaspoon lemon juice||1 Ounce (30 Gram)|
|Water||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Mustard seed||1⁄2 Tablespoon|
|Cumin seed||1⁄2 Teaspoon|
|Chili powder/1 small seeded chili||1⁄4 Teaspoon|
|Curry powder||1 Tablespoon|
|Bay leaves/Six curry leaves||2|
|Cooked rice||2 Cup (32 tbs)|
|Parsley/Coriander||1 Tablespoon (For Garnish)|
|Yoghurt||1⁄4 Cup (4 tbs)|
Scrape the okra and cut into 1 cm (1/2 inch) pieces or dice zucchini.
Mix the tamarind pulp or lemon juice with the water.
Peel and dice the potato, finely chop the onion, crush the garlic.
Heat oil in a large saucepan and saute the spices for a minute, then add the garlic and half the onion and continue stirring all the time.
When onion is clear, add remaining vegetables and saute another 5 minutes.
Strain the tamarind or lemon water on to the vegetables and simmer till potato is cooked.
Add extra salt if necessary.
Remove bay or curry leaves before serving.
Serve chilled on lettuce leaves and garnish with a spoonful of yoghurt and chopped parsley or coriander.