Cook Share and Feast

• ½ teaspoon coriander seed
• ½ teaspoon cumin seed
• 1 cardamom pod
• ½ teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 teaspoon canola oil
• ½ cup chopped tomato
• 2 cups frozen cut okra ( ½ inch thick)
• 1 cup mushroom
• ½ cup water
• 1 teaspoon Sri Lankan Chili powder
• Pinch of turmeric powder
• 2 tablespoons milk
• Salt to taste

Method

• Add coriander seeds, cumin seeds and cardamom seeds to a mortar and pestle and pound until the seeds are crushed
• Add oil to a covered saucepan and add the pound seeds and fry on low flame for about 1 minute
• Add garlic and ginger and fry for another minute
• Add chopped tomatoes and fry for about 30 seconds or so
• Add okra, mushroom, water, turmeric, chili powder and salt and cover and cook for about 10 minutes
• Add milk and cook uncovered for about a minute
• Serve with warm rice
• Serves: 2 – 3
• ** If using fresh okra, increase the amount of water to ¾ cups.