I love cooking with bones. They bring in a huge flavor boost to any dish and are really low in calories…I mean you can’t really eat the bones. Its just the flavor which escapes from them as they cook, which we are interested in.
In this particular recipe choose bones that have no meat and most importantly very lite tendon or sinew. This is because we will not be cooking the bones under high pressure nor will be subject them to hours and hours of cooking. The sinew will remain tough. One option is to pressure cook the bones before using them but that will not let the flavor develop to their maximum potential.
Coming to the recipe, its fairly simple as is everything I prepare.
Melt butter and add some oil to it. Add the washed bones and roast them for a couple of minutes. Once they have all reached a good temperature add turmeric powder, coriander powder and ginger garlic paste. Keep roasting them for some more time. Once the raw smell of the ginger garlic paste has gone, add red chilly powder and chopped carrots.
Cook covered on low to medium heat for some 10-20 minutes. Now add okra and some more coriander powder. Cook for another 15 minutes with the lid on and heat on medium. Open and add salt and some freshly ground pepper. Some red capsicum will give it a nice crunch and color.
Cook for another 15 mins on low. Wait for all the moisture to settle at the base of the pan. Go uncovered on high heat and dry it up.
Enjoy the marrow from the bones and the superb flavors captured in the okra and the sweet carrots.