| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetables | 2 | Servings |
INGREDIENTS
| 225 | g | Okra, Ladies Fingers |
| 3 | T | Oil |
| Grated flesh of 1/2 coconut | ||
| 1/2 | t | Chilli powder |
| 1/2 | t | Turmeric |
| 1/2 | t | Ground cummin |
| 225 | g | Yoghurt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 188
Total Fat: 21.2g
Cholesterol: 0mg
Sodium: 145.6mg
Potassium: 17.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g