| Description | ||
| Curry Type | Vegetable | |
| Strength | Medium hot | |
| Difficulty | Hard | |
| Source | The Complete Indian Cookbook | |
| Vegetarian | Yes | |
| Vegan | No | |
| Time to prepare | Unspecified | |
| Time to cook | Unspecified | |
| No. of servings | ||
| Ingredients | 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 | |
| Instructions | 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. | |
| Notes | ||
| Comments |
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