Okra (ladies fingers) curry

Yield: 2 Servings


  • 225 g Okra (Ladies Fingers)

  • 3 tb Oil Grated flesh of 1/2 coconut

  • 1/2 ts Chilli powder

  • 1/2 ts Turmeric

  • 1/2 ts Ground cummin

  • 225 g Yoghurt

  • 1/2 ts 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

Comments are now disabled

Vadim avatar