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home > recipes > sauces and condiments > okra curry
Title: Okra (Ladies Fingers) Curry Categories: Vegetables, Indian Yield: 2 servings 225 g Okra (Ladies Fingers) 3 T Oil Grated flesh of 1/2 coconut 1/2 t Chilli powder 1/2 t Turmeric 1/2 t Ground cummin 225 g Yoghurt 1/2 t Mustard seeds 1 Red chilli, cut into pieces 1 Sprig coriander leaves 4-6 curry leaves Salt 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 -----

Okra Curry


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(posted May 30, 1995)


Title:
Okra (Ladies Fingers) Curry
Categories: Vegetables, Indian
Yield: 2 servings

225
g Okra (Ladies Fingers)
3 T Oil
Grated flesh of 1/2
coconut
1/2 t Chilli powder
1/2 t
Turmeric
1/2 t Ground cummin
225
g Yoghurt
1/2 t Mustard seeds
1 Red chilli, cut into pieces
1 Sprig
coriander leaves
4-6
curry leaves
Salt

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

-----



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