Bhindi masala okra with chickpeas and rice

Ingredients

For 1 serving

• Okra200 g
• Cooked chickpeas100 g
• Onion60 g
• Tomatoes100 g
• Cumin1 teaspoon
• Curry powder1 teaspoon
• Turmeric1 pinch
• Lemon juice1 teaspoon
• Basmati rice50 g
• Sunflower oil1 tablespoon
• Saltto taste

In season: July – September

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile wash the okra and dry it very thoroughly with a tea towel: if damp it turns slimy. Trim the stalks and cut into rounds of about 1 cm. Slice the onion, chop the tomatoes and drain the chickpeas.
3. Heat the sunflower oil in a wide frying pan over high heat and stir-fry the okra for 8 minutes, uncovered, until lightly golden and no longer slimy.
4. Add the cumin and onion and cook for 4 minutes over medium heat, until the onion is soft.
5. Add the curry powder, turmeric, tomatoes and chickpeas, season with salt and cook for 5 minutes, until the tomatoes soften and the chickpeas are hot.
6. Finish with the lemon juice and serve with the rice.