We used to visit a Farmer’s Market this summer. It was a fun place, with lots of fresh produce, lively music and livelier people! Once we came home with quite a lot of vegetables, mainly, red okra, brinjal/eggplant and button mushrooms. I had planned to blog about it, but it somehow got lost in my Drafts folder. Better late than never, right?
Would you look at those lovely colors?!!
I was seeing red okra for the first time in my life. Once cooked, they looked and tasted just like regular okra. We got them on a Saturday, and by dinner-time that night, most of these veggies were consumed!
The pictures are not that great since it was late and I was in an awful hurry. I will try recreating these dishes another time and post better pics.
I stuffed a few of those mushrooms and made masala okra. The eggplants were saved for another day, thinly sliced, seasoned and oven roasted.
SIMPLE VEGETABLE STUFFED BUTTON MUSHROOMS
You will need:
- Oil – 1 tbsp
- Onion – 1 small, finely chopped
- Garlic – 1 tsp, finely chopped
- Green pepper – 1/2, finely chopped
- Cumin powder – 1/2 tsp
- Dried herbs like oregano or basil – 1 tsp
- Salt – to taste
- Shredded cheese – to top the mushrooms
- Button mushrooms – 10-12, cleaned and stalks removed
- Pre-heat the oven to 400 deg.F and line a baking pan with foil.
- Heat oil in a pan. Saute the onions, garlic, green peppers and the chopped up mushroom stalks, till the onions are soft and lightly golden.
- Add cumin powder, herb seasonings and salt. Remove from heat.
- Spoon the prepared filling on to each mushroom. Top with a little shredded cheese.
- Bake for 10-12 minutes or till the cheese is melted. Serve hot as an appetizer or starter.
- You can brown some ground meat to make a non-vegetarian version. Increase the baking time slightly.
Stuffed mushrooms are actually so easy to prepare and they make the perfect starters to a meal.
PAN-FRIED MASALA OKRA/LADY’S FINGERS
You will need:
- Oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seed – 1/4 tsp
- Okra or Lady’s fingers – 1 lb (400 – 450 gm)
- Red chili powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Salt – 1 tsp or to taste
- Wash and pat dry the okra first. Make sure they are dry, otherwise you will have a slimy mess when you prep them. Remove the ends of each okra and cut them length wise.
- Make a mixture of red chili powder, turmeric powder and salt with a few drops of water and spread liberally on the cut sides of the okra.
- Heat oil in a pan. Add the mustard and cumin seeds.
- When the mustard seeds start sputtering, add the okra and shallow fry them till lightly seared on all sides. Do not cover the pan.
- They are done when you can poke them comfortably with a fork. Serve hot as a side to steamed white rice and curry.
I love it when dinner time is so simple yet delicious!
I am linking this up at the following event at Harini’s blog.