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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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