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Prep Time: 5 Minutes Cook Time: 21 Minutes |
Ready In: 26 Minutes Servings: 6 |
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A good side dish to go with a curry. for this dish use FRESH okra, tinned is too fragile. Ingredients:
1 lb fresh okra |
2 1/2 cups full fat yogurt |
5 tablespoons gram flour |
1/4 pint water |
2 teaspoons chopped gingerroot |
1 teaspoon green chili, chopped |
3 tablespoons sugar |
1 teaspoon salt |
2 tablespoons ghee (clarified butter) |
10 cloves |
1 1/2 teaspoons fenugreek seeds |
1 teaspoon cumin seed |
20 curry leaves |
Directions:
1. Stir together the yogurt, gram flour and the water.
2. Puree the ginger with the chilli.
3. Boil the yogurt mixture in a pot and add the ginger/chilli puree, sugar and salt, stir well.
4. Add the okra and reduce the heat.
5. In another pan melt the ghee and fry the cloves, fenugreek and cumin seeds for 1 minute.
6. Add this to the pan with the okra and stir the curry leaves inches.
7. Cook on low heat for 20 mins till okra is tender.
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