Prep 25 mins
Cook 5 mins
This slightly sweetish okra curry is an adapted version (I reduced the salt slightly and increased the coconut a little bit)of a Vedish cookbook that I borrowed from my BF's brother, who brought it from a Hari Krishna. I served this together with my Zucchini Raita, JoyfulCook's Unforgetable Potato Curry, storebought lime pickle and storebought chappatis. Everything went wonderful together as this curry is slightly sweet, the potato curry hot, the raita sour and creamy and the pickle sour and hot.
- 700 g okra
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 pinch cayenne pepper
- 1 1⁄4 teaspoons salt
- 4 tablespoons ghee or 4 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 2 teaspoons black mustard seeds
- 1⁄4 teaspoon asafetida powder
- 80 g fresh coconut, grated
- 1 1⁄2 teaspoons sugar
- 2 tablespoons lemon juice
- Wash okra, dry, cut off the two ends and discard. Slice into 1/5 inch (5 mm pieces). Put into a bowl and mix with the ground coriander, the turmeric, the cayenne pepper and the salt.
- Heat 2 tbsp ghee or oil in a large skillet or wok. When hot, add cumin seeds and mustard seeds and cover with a lid, as the mustard seeds may jump out of the skillet/wok otherwise. When mustard seeds popped (takes only a few seconds) add asafoetida, stir.
- Add half of the okra and fry for 3-4 minutes. Add half of the sugar and coconut, stir and remove from pan.
- Heat another 2 tbsp ghee or oil. When hot, add remaining okra and fry for 3-4 minutes. Add the remaining sugar and coconut. Add the removed coconut as well. Fry until okra is slighly browned and cooked through. Add the lemon juice and check if more salt is necessary before you serve this as part of an Indian meal.
I love okra and, Duck, I am so happy to have found another wonderful way to make it. I followed your directions except I did use dried, unsweetened coconut. The balance of spice is just right and the okra comes out still with a bit of crunch. Excellent dish!