Okra (ladies fingers) curry
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Okra (Ladies Fingers) |
| 3 | tablespoons | Oil |
| Grated flesh of 1/2 coconut | ||
| ½ | teaspoon | Chilli powder |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Ground cummin |
| 225 | grams | Yoghurt |
| ½ | teaspoon | Mustard seeds |
| 1 | Red chilli, cut into pieces | |
| 1 | Sprig coriander leaves | |
| 4-6 curry leaves | ||
| Salt | ||
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