Yield: 4 servings
|2 tablespoons||Groundnut oil|
|1 large||Onion; chopped|
|1 tablespoon||Ground cumin|
|1 tablespoon||Ground coriander|
|2 \N||Bird eye chillies; deseeded and finely|
|\N \N||(2 to 3)|
|\N \N||; chopped|
|2 \N||Cloves garlic; crushed|
|250 grams||Okra; topped, tailed and|
|\N \N||; cut into 2cm|
|\N \N||; (1inch) pieces|
|\N \N||; (8oz)|
|1 \N||Dudhi; peeled and finely|
|\N \N||; sliced|
|250 grams||Tindori; topped, tailed and|
|\N \N||; halved (8oz)|
|2 \N||400 g cans chopped tomatoes|
|150 millilitres||Vegetable stock; ( 1/4 pint)|
|\N \N||Approximately 10 fresh curry leaves|
|1 bunch||Fresh coriander|
|\N \N||Natural yogurt to serve|
Heat the oil in a large saucepan or flameproof casserole. Add the onion, cumin, coriander and turmeric and cook for 3-4 minutes, stirring occasionally. Stir in the chillies and garlic and cook for a further 2 minutes.
Meanwhile, simmer the okra in lightly salted water for 5 minutes. Drain well and add to the spices with the prepared dudhi and tindori.
Cook for 5 minutes, stirring occasionally.
Add the tomatoes, stock, curry leaves and half the coriander. Bring to the boil and simmer gently for 40 minutes, stirring occasionally. Remove the curry leaves and add salt to taste.
Serve topped with natural yogurt and the remaining chopped coriander.
Converted by MC_Buster.
NOTES : A fresh, fragrant curry with exotic vegetables, enhanced with fresh curry leaves.
Converted by MM_Buster v2.0l.