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    You are in: Home / Recipes / Mushroom and Okra Curry Recipe
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    Mushroom and Okra Curry

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 09, 2012

      This was edible, but it was also disappointment. I was looking for an okra recipe, to see if I like okra, but I think I'll keep looking.

      I found the seasoning bland. I also agree that is too watery. I tried adding tomato paste and molasses, but that didn't help much. I prefer my curry thicker, with more complex flavor.

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    • on April 25, 2011

      This was really good! I used cremini mushrooms. I also used 1 tsp coriander and 1 tsp cumin (2 tsp total) in place of the coriander and cumin seeds. I added a tablespoon of cornstarch at the end to thicken it up as well, it was just a little too watery looking to me. We had it with jasmine rice and a mango relish. I will definitely make this again.

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    • on January 24, 2008

      The flavors were a little to earthy for me. It didn't taste like traditional Indian curry to me.

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    • on December 01, 2007

      Hi there! After many months I got the opportune time today morning to try out not one but three recipes of which this was the first. I got my maid, Salma, to making this. She did a real good job considering the lady did not even know what mushrooms looked like or what they were and that okra meant ladyfinger(what we call as bhindi). We did not change a thing in the recipe. It was containing just about everything. We used 1/2 tsp. red chilli powder instead of 2 whole red chillies. We also used 8 FRESHLY BOUGHT tomatoes instead of a can of tomatoes. Not that lucky to get fresh mushrooms, we had to use a tin of mushrooms, but it was all good. The ingredients are all well written, my only suggestion is to write out the recipe as follows because those of us who are seasoned cooks won't have a problem, but the beginners will stumble and not get the 'right' taste if they follow step 3. I would suggest writing out the recipe's third step and what follows as follows:- Heat oil in a heavy bottomed vessel. Once hot, add cumin and corriander seeds and let them sizzle for about a minute and half. Then add the prepared paste(done in step 2). Saute for a few minutes, then add the cumin and cardamom powders. Mix well. Fold in the tomatoes and some water to allow them to cook. Allow tomatoes to cook till softened. Then add the turmeric and red chilli powders. Mix well, fold in mushrooms and okra and cook till they are softened. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes. Uncover and cook the curry for 10 minutes more, or until the okra is tender. Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish. Thank you for sharing this, Daydream! We had this with rotis and some Cabbage rice(recipe is posted separately by one of the Zaarians).

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    • on March 16, 2006

      This is really a great dish! I didn't change anything, but I did sprinkle some amchur powder along with the cilantro to serve. Next time I will powder the coriander seed or perhaps use mustard seed instead as I did not care for coriander whole.

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    Nutritional Facts for Mushroom and Okra Curry

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 109.7
    Calories from Fat 40
    Total Fat 4.4 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 21.2 mg
    Total Carbohydrate 15.3 g
    Dietary Fiber 4.8 g
    Sugars 6.8 g
    Protein 6.4 g

    The following items or measurements are not included:

    fresh gingerroot

    green cardamom pods

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