Okra and Eggs on Potatoes:

  • Olive oil 100.0 ml
  • Butter 50.0 g
  • Cumin, seeds 10.0 g
  • Green chillies chopped 30.0 g
  • Ginger 60.0 g
  • Garlic, minced 60.0 g
  • Onion, sliced 200.0 g
  • Turmeric powder 10.0 g
  • Potato 700.0 g
  • Okra 500.0 g
  • Eggs 10.0 pc
  • Onions fried 150.0 g
  1. Okra and Eggs on Potatoes:

    • Heat the oil in a skillet large enough to hold 2-4 eggs. If serving 10 you would need two or three of them. When hot, add the cumin seeds and let sizzle on medium heat until they change colour (watch closely for this). Then add the butter. Add the green chilli, ginger, and garlic and sauté for 1-2 minutes, until the garlic becomes pale but does not colour. Add the onion and sauté for 1-2 minutes more, until translucent, then add the turmeric, stirring over low heat for another minute.
    • Now add the potato slices and sauté for at least 3-4 minutes. Add the okra and a sprinkling of Knorr Aromat Seasoning and stir together. Pour in a dash of water, cover the pan, and cook over low heat until potatoes are just tender, not falling apart (about 4 minutes).
    • Gently stir in cilantro, then adjust the seasoning as necessary. Scrape down the sides of the pan.
    • Poach the eggs and place them on top just before serving. Garnish with crispy onions.