Potato and Okra Spicy Salad
It is pretty hot weather today in London. People are craving for salads.Every supermarket is selling tons of salad preparations at this time of the year.I was looking for some Asian flavoured salad in the supermarket, something little spicy and tangy.But my nose was tired of sniffing around the salad section.It could be my nose who didn’t find any favour which I like,recently I had hay fever.Then I tried to figure out which flavours do I fancy…hmm…I got it at last.Okra and potato.I could have made a nice curry out of them.But I wanted to eat something cold and soothing. I can’t eat cold curry.So why not steam the potatoes and roast the okra with some spices.I had some corncob in my fridge. I love grilling the corncob and rub some lemon juice along with chat masala (Indian spicy salt) into it.
Then I decided to make some simple roasted spice powder at home,which is also my childhood favorite.Cumin seeds, whole black peppers, whole white peppers,coriander seeds, and cloves.Dry roast all these spices and grind them to use it to any salad preparation.This kind of spices goes really good with ‘aloo chat’ (spicy potato salad).
You will need:
For two serving.This recipe has got peanuts.
- Baby potatoes if possible,or any potatoes: 250 gm.
- Okra : 200 gm.
- Baby tomatoes if possible , slitted in half or( one large cut them into small size) : 5 to 7 of small tomatoes.
- Corncob : half.
- Red onion sliced: prefer baby size .
- Lemon or lime juice: used half lemon.
- Coriander leaves.
- One green chili.
- Peanuts : one handful .
- Sesame seeds and flaxseed.
- Salt to taste.
- Olive oil.
- Turmeric powder : half teaspoon.
To make the spice powder
- Cumin seeds : 1 teaspoon.
- Coriander seeds : 1 teaspoon.
- Black whole pepper: 1 teaspoon.
- White whole pepper :1 teaspoon.
- Cloves : 3 to 4
At first, preheat the oven to high temperature into grill option to roast the okra and peanuts.
Cut the potatoes into small pieces .Steam the potatoes if possible or boil them.You can also use the leftover potatoes.
Dry roast the whole spices in a small frying pan for about 4 to 5 minutes over medium heat.Stir them occasionally that they don’t burn.You will smell the nutty and spicy flavour coming through,then stop roasting them.Cool them for about 4 minutes and grind them in the hand grinder or coffee grinder.
Cut the okras into small pieces,also take the head and tail off.Cover the baking tray with foil, now mix the okra , peanuts and deseeded green chilies with one teaspoon of dry spice mixture which has been made earlier.Then add a pinch of turmeric powder and some salt.Massage everything well.Then put the tray in the over for about 13 minutes depending on your oven . After 5 to 7 minutes I had to take the peanuts and green chilies off,cause it was cooked .You can roast the peanuts separately.You also can fry the okra in a pan.
Grill the corncob on the over fire.Pears the corncob from the middle with a wooden stick or steel made skewer and hold it on the top of the fire.It will take 3 to 4 minutes to grill all-around.After that hold the tip of the skewer and cut the corns off from the cob.
Dry roast the sesame seeds and flaxseed for 1 minute in low to medium heat.
Now time to assemble everything together.Take all the vegetables and add 1 tablespoon of spice mixture , some salt to taste, dry roasted sesame seeds and flaxseed,chopped coriander leaves and lemon juice, massage them all well.You can add some olive oil as well if you are not on a diet.Make sure to cover everything with spices.Now time to enjoy this exotic salad with the bread roll.
Enjoy the exotic salad.