Name: Okra (Ladies Fingers) Curry
Ingredients: 225 g Okra (Ladies Fingers); 3 tb Oil; Grated flesh of 1/2 coconut; 1/2 ts Chilli powder; 1/2 ts Turmeric; 1/2 ts Ground cummin; 225 g Yoghurt; 1/2 ts Mustard seeds; 1 Red chilli, cut into pieces; 1 Sprig coriander leaves; 4-6 curry leaves; Salt

Though still set apart, retaining all His holiness and deity, God in His infinite wisdom became a man that first Christmas morning and chose to dwell intimately and personally amongst His creation. The God who created stars larger than our earth’s orbit and ten million times brighter than our sun, created the womb where He would grow and the manger where He would lay. The God who dwelt in perfect glory through eternity past would be wrapped in swaddling cloths to share space with barnyard animals. The God who deserved every right to born in a palace to royal people, humbled Himself and chose Bethlehem and a poor betrothed teenage couple named Mary and Joseph. Most humiliating was the fact that God, though without sin, took on human flesh with all its weaknesses and problems and chose to dwell among sinners.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Indian	Vegetables, Indian	2	Servings

INGREDIENTS

225	g	Okra (Ladies Fingers)
3	tb	Oil
		Grated flesh of 1/2 coconut
1/2	ts	Chilli powder
1/2	ts	Turmeric
1/2	ts	Ground cummin
225	g	Yoghurt
1/2	ts	Mustard seeds
1		Red chilli, cut into pieces
1		Sprig coriander leaves
		4-6 curry leaves
		Salt

INSTRUCTIONS

Wash the okra and dry them on absorbent kitchen paper. Cut into 2.5cm
lengths.
Heat 1 Tbs oil and fry the okra for about 2 minutes, turning gently, until
all the oil has been absorbed. Remove with a slotted spoon and set aside.
Blend the coconut with the chilli powder, turmeric and cumin in a blender,
adding 1 Tbs water to make a smooth paste. Mix this into the yoghurt.
Heat the remaining oil and when hot, add the mustard seeds and red chilli.
Let them sizzle for a few seconds, until all the seeds have popped, then
add the okra.
Turn the heat down and add the yoghurt mix. Cook gently for 2-3 minutes,
stirring to prevent the yoghurt from separating, until hot through. Add the
coriander and curry leaves, and salt to taste.
Source: The Complete Indian Cookbook
Compiled: I. Chaudhary Gold Coast, Australia
Posted to EAT-L Digest 25 October 96
Date:    Sat, 26 Oct 1996 14:14:29 +1000
From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

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