Method: • 3 teaspoon lemon juice

method: • 3 teaspoon lemon juice

SouthernOtherIntermediate30 minBy Northstar

Ingredients

Servings

1. Wash and cut the aubergines lengthwise into quarters, and the cut into about 1
2. Cut the capsicum in a similar way, and peel and chop the onion coarsely, 1. Wash the okra and pat dry. Top and tail the pods and cut into ¾ inch (2cm)
3. Place all the vegetables into a bowl and sprinkle on the salt and the spices and 2. Heat the oil for deep frying and fry the okra for 7-8 minutes. Drain.
4. Heat the oil in a karahi or deep pan. When hot put in the vegetables and cook, sauce. Bring it to the boil and cook on a high heat until it becomes quite thick.
5. Turn down the heat slightly and cook for a further 10-15 minutes until the mix well.
6. Allow the oil to settle for a few minutes and drain off if desired. 6. Serve hot.
7. Serve hot.
112

1
inch (2.5cm) thick wedges. Method:
2
separating the slices. lengths.
3
mix well. 3. Heat the three tablespoons of oil in a deep frying pan and pour in the curry
4
stirring frequently on a medium heat for ten minutes. 4. Turn down the heat and stir in the salt and spices. Add the okra to the pan and
5
aubergine wedges are soft but still hold their shape. 5. Cook uncovered for about three minutes and sprinkle on the lemon juice.