Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences.Rice tends to be a staple food in Malaysia as in most countries in the region. Vegetables are usually available year round as Malaysia does not have four seasons.Being a multicultural country, Malaysians have over the years adapted each other's dishes to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indian curry, and made it more dilute and less spicy to suit their taste.Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born...Desserts in Malaysia tend to make use of generous amounts of coconut milk.I crossed this malaysian spicy okra kheema
here..While reading this kheema dish, i just loved the ingredients and the simplicity of this dish which suits incredibly amazing with hot steaming rice and also for rotis and chappathis...Aù sending this delicious side dish to Vaishali's
IAVW-Malaysian and to Viki's
Side dish for Chapathi..
1+1/2cups Okra (chopped thinly)
2nos Onion(chopped)
3nos Garlic (chopped)
2nos Green chillies (chopped)
1/2tsp Turmeric powder
1tsp Red chilly powder
1/2tsp Coriander powder
1/2tsp Cumin powder
2nos Tomatoes (chopped)
1tsp Lemon juice
Salt
5tbspOil
Grind the chopped garlic, chopped onions,chopped green chillies as coarse paste..Heat the oil and add the coarse paste of onion mixture, cook until the onion get slightly brown, add the chopped okra pieces and saute until they turns bit tender, add the red chilly powder, coriander powder, turmeric powder, lemon juice and cumin powder with enough salt,saute everything well and finally add the chopped tomatoes and cook until the oil get separates..
Serve hot as side dish!
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