October 15, 2009

okra curry

Okra or lady finger curry. This is one of the dishe that I learnt from my mother in law. Since my father in law was in CRPF they got to travel through out India. It’s always very interesting to hear my FIL's stories of his days in the Force and my MIL's attempts to learn the regional language at least enough to get her groceries.

My MIL has mastered the cooking oo many places. You give her any vegetable and she would have made something out of it in a jiffy! But I will sit and ponder as to what I can make out of it.

This is a simple but tasty curry that I learnt from her.

  • Lady fingers (Okra): 20 medium size, washed and cut into 1inch pieces.
  • Shallots 10 chopped
  • Garlic paste 1 tsp 
  • Chicken masala -1 tbsp 
  • Chili powder -1tbsp or depending on your taste 
  • Fenugreek seeds- ¼ tbsp 
  • Mustard seeds- ½ tbsp 
  • Fennel seeds- ¼ tbsp 
  • Cumin seeds- ¼ tbsp 
  • Thick coconut milk – 50 ml 
  • Tamarind marble sized soaked in water 
  • Curry leaves a few 
  • Oil 
  • Salt to taste

  • Take a heavy bottomed vessel. Pour oil. When it’s hot add the cut okras and saut√© till it wilts well and all that sticky stuff is gone. Remove and keep it aside.  
  • In the same pan add oil if necessary and splutter the mustard seeds, fenugreek and Fennel seeds. 
  • Add chopped shallots, garlic paste and curry leaves. Fry till it is brownish in color. 
  • Add chili powder, chicken masala and a inch of turmeric. Mix well. 
  • Add the Coconut milk and tamarind juice. Adjust the sourness of tamarind to your liking. 
  • Bring to boil. Stir well. 
  • Add cumin seeds, and salt. Mix well. 
  • Add the fried okras to the coconut gravy , stir and simmer in low flame for 4-5 minutes. 
  • Remove from flame.

Serve it with Plain rice.