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Recipe from India
1 lb tender baby okra, washed and pat dried with a kitchen towel. Trim the top
1 cup curds (yogurt) (made from skimmed milk)
2 green chillis slit lengthwise
1 dry red chilli (torn into two pieces)
Ĺ inch ginger piece
ľ tsp pepper corns
1 tbsp oil
1 tsp cumin seeds
1 tsp coriander powder
pinch of turmeric powder
1 tbsp besan (bengal gram flour). Dry roast the flour stirring constantly till
it gives a roasted aroma
salt to taste
1 Peel the ginger and make a paste of pepper corns and ginger. Keep aside.
2. Whisk the curds and keep aside.
3 Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and
stir fry till the aromas come out.
4 Add the green chillis, coriander powder, turmeric powder, besan and stir well
for a few seconds. Donít burn it.
5 Heat a tsp of oil in a pan and fry the trimmed okras for 3-4 minutes stirring
continuously. Add the okra and salt to the spices in step 4. Cook over medium
heat stirring frequently for 4-5 minutes.
6 Stir in the ginger-pepper corn paste.
7 Reduce the heat. Add the whisked curds and mix well. Cook covered for 12-15
minutes stirring occasionally or till the okra is cooked and you get the desired
Serves 3-4 persons
Serve hot with white steamed rice or chapatis (Indian bread)
Cut each okra into two pieces if they are long
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