Prep 40 mins
Cook 40 mins
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
- 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.