Okra (Ladies Fingers) Curry Ingredients
225 g okra (ladies fingers)
3 tbsp oil
1 grated flesh of 1/2 coconut
1/2 tsp chilli powder
1/2 tsp turmeric
1/2 tsp ground cummin
225 g yoghurt
1/2 tsp mustard seeds
1 red chilli, cut into pieces
1 sprig coriander leaves
1 4-6 curry leaves
1 salt
Okra (Ladies Fingers) Curry Directions
Wash the okra and dry them on absorbent kitchen paper. Cut into 2.5cm
lengths.
Heat 1 Tbs oil and fry the okra for about 2 minutes, turning gently,
until all the oil has been absorbed. Remove with a slotted spoon and
set aside.
Blend the coconut with the chilli powder, turmeric and cumin in a
blender, adding 1 Tbs water to make a smooth paste. Mix this into the
yoghurt.
Heat the remaining oil and when hot, add the mustard seeds and red
chilli. Let them sizzle for a few seconds, until all the seeds have
popped, then add the okra.
Turn the heat down and add the yoghurt mix. Cook gently for 2-3
minutes, stirring to prevent the yoghurt from separating, until hot
through. Add the coriander and curry leaves, and salt to taste.
Source: The Complete Indian Cookbook
Compiled: I. Chaudhary Gold Coast, Australia
Serves: 2
Okra (Ladies Fingers) Curry Recipe
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