BABU'S KITCHEN part three


You can substitute okra with other seasonal vegetable such as aubergine or cauliflower plus an extra cup of water. 

Ingredients (serves 8): 

500g okra (also called ladyfinger), finely sliced

1/3 cup soya bean oil

1 lge red onion, finely chopped

1 tsp red chili powder

1 1/2 tsp ground coriander

1/2 tsp ground turmeric

1 tsp salt


1. Heat oil in a wok over a medium flame. Add onion and okra and stir.

2. Add red chili powder, ground coriander and turmeric, salt and stir.

3. Cover wok, redue heat and cook for 8-10 minutes, string frequently to prevent sticking. Serve with zeera rice and chapatti.



Ingredients (serves 8)

1/3 cup soya bean oil

1 tsp cumin seeds

6 black peppercorns

2 cloves

1 bay leaf

1 piece cinnamon bark (approx. 5cm long)

1 litre water

500g basmati rice

2 tsp salt


1. Heat oil in a wok over a medium flame. Add cumin, seeds, peppercorns, cloves, bay leaf, and cinnamon bark and stir.

2. Add onion and stir.

3. Add water and then rice and salt, and stir. Cover wrk, reduce heat and cook for 10 minutes until all water is absorbed. Serve.



Chapatti is like a wholemeal pita bread, served with almost every meal as a healthier alternative to naan (also a type of bread). 

Ingredients (serves 8):

1 kg wholemeal flour

1 tbs salt

2 cup water


1. Combine flour and salt in a bowl. Make a well and gradually add water, mixing and kneading until a soft dough forms with the consistency of pizza dough.

2. Take golf ball sized balls of the dough, flatten and dip in extra flour. Roll out on a cool, floured bench with a rolling pin, coating in more flour if necessary to prevent sticking, to create thin circles.

3. Heat a small fry pan over a medium flame and cook the chapatti for approximately 20 seconds on each side and then remove pan from flame. Place the chapatti directly on the flame until it blows up like a balloon. Flip quickly and cook other side on flame for around 5-10 seconds. Remove from flame and stack on a plate. Repeat until all are made.