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Okra Ladies Fingers Curry

Ingredients
 

225 g okra (ladies fingers)
3 tbsp oil
1 grated flesh of 1/2 coconut
1/2 tsp chilli powder
1/2 tsp turmeric
1/2 tsp ground cummin
225 g yoghurt
1/2 tsp mustard seeds
1 red chilli, cut into pieces
1 sprig coriander leaves
1 4-6 curry leaves
1 salt




 
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Preparation
 
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

 

 
Servings: 2

 

 

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