Recipe by Charishma_Ramchandani
From this week's Weekend magazine, Foodcourt column on Saatvik food. One has to love okra and buttermilk to try this. This is one unusual curry I have come across.
- 450 ml buttermilk
- 2 tablespoons gram flour
- 1 tablespoon oats, dry roasted and ground to a powder
- 4 green chilies, washed,ends trimmed and chopped
- 1 inch ginger
- 4 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1 1⁄2 teaspoons turmeric powder
- 2 tablespoons coriander leaves, washed and chopped
- 400 g okra (known as "bhindi" in Hindi)
- 1⁄2 teaspoon mustard seeds
- 4 tablespoons ghee or 4 tablespoons oil
Directions See How It's Made
- Put 6 tbsps. of buttermilk in a cup.
- Add gramflour and the ground oats.
- Stir to make a paste.
- Add the remaining buttermilk, green chillies, ginger, corriander, cumin, turmeric, red chilli powder, fresh corriander and salt to taste.
- Heat on low flame.
- Cook till the mixture thickens.
- Wash okra under running water.
- Trim off the top and tail of each piece of okra.
- Add salt and red chilli powder (to taste).
- Heat oil/ghee in a skillet.
- Saute the okra in it.
- Add the fried okra to the buttermilk curry.
- Cook for 10 minutes.
- Temper the curry with mustard seeds spluttered in hot ghee/oil.
- Serve hot with rice.