A mild gravy prepared with okra, coconut, sour cream and spices. Coconut oil is used to fry the okra pieces and cook the gravy imparting a flavourful aroma to a simple dish. This gravy is simmered on low heat to prevent it from curdling. Addition of sour cream maintains the viscosity of the gravy. Served with rice and papad, this okra curd curry is incredibly delicious. Enjoyed by children too.
Besides okra, this gravy goes well with other vegetables like potato, pumpkin, eggplant, drumstick, etc. Instead of frying, I usually roast the potatoes and eggplants in the oven at 400 F or 200 C, with a sprinkle of coconut oil and salt. Ensure to line a baking tray with aluminum foil and lightly grease before placing the chopped vegetables. Potatoes take longer to cook while the eggplants absorb a lot of oil, hence I prefer to bake them than frying.
Select okra that are firm and bright green in colour. Ones that snap easily at the tip are always tender. Avoid those with blemishes, dull, dry with large pods that are woody and tough. Okra is rich in soluble fibre, controls cholesterol levels and promotes a healthy digestive tract. A good source of nutrients and vitamins. Low in calories and fat with also a low glycemic index helps maintain blood sugar levels. Provides a smooth and beautiful skin, no wonder Cleopatra, a woman of surpassing beauty, loved eating okra.
Besides okra, this gravy goes well with other vegetables like potato, pumpkin, eggplant, drumstick, etc. Instead of frying, I usually roast the potatoes and eggplants in the oven at 400 F or 200 C, with a sprinkle of coconut oil and salt. Ensure to line a baking tray with aluminum foil and lightly grease before placing the chopped vegetables. Potatoes take longer to cook while the eggplants absorb a lot of oil, hence I prefer to bake them than frying.
Select okra that are firm and bright green in colour. Ones that snap easily at the tip are always tender. Avoid those with blemishes, dull, dry with large pods that are woody and tough. Okra is rich in soluble fibre, controls cholesterol levels and promotes a healthy digestive tract. A good source of nutrients and vitamins. Low in calories and fat with also a low glycemic index helps maintain blood sugar levels. Provides a smooth and beautiful skin, no wonder Cleopatra, a woman of surpassing beauty, loved eating okra.
Okra Curd Curry
(Serves 4)
Ingredients:
1/2 kg okra
1 cup fresh grated coconut
1 teaspoon cumin seeds
4 large cloves of garlic
4 long spicy green chillies
1/2 teaspoon mustard seeds
4 fenugreek or methi seeds
1/4 teaspoon hing or asafoetida
4 dried red chillies
1/2 teaspoon turmeric powder
1 sprig of curry leaves
1/2 cup sour cream
3 tablespoons of coconut oil
salt
Method:
Wash, dry, cut okra into 1" pieces. Heat coconut oil in a pan and fry okra with little salt till brown. Remove okra and keep aside.
In a blender, grind coconut, sour cream, green chillies, garlic and cumin seeds to a paste.
In the same pan with leftover coconut oil, add mustard seeds, methi seeds, curry leaves, red chillies, hing and turmeric powder. When fragrant, add the coconut paste along with water to get the desired gravy consistency. Simmer on low heat, add salt and shut off flame when gravy starts to bubble. Stir in fried okra, serve with rice and papad.
Note:
(Serves 4)
Ingredients:
1/2 kg okra
1 cup fresh grated coconut
1 teaspoon cumin seeds
4 large cloves of garlic
4 long spicy green chillies
1/2 teaspoon mustard seeds
4 fenugreek or methi seeds
1/4 teaspoon hing or asafoetida
4 dried red chillies
1/2 teaspoon turmeric powder
1 sprig of curry leaves
1/2 cup sour cream
3 tablespoons of coconut oil
salt
Method:
Wash, dry, cut okra into 1" pieces. Heat coconut oil in a pan and fry okra with little salt till brown. Remove okra and keep aside.
In a blender, grind coconut, sour cream, green chillies, garlic and cumin seeds to a paste.
In the same pan with leftover coconut oil, add mustard seeds, methi seeds, curry leaves, red chillies, hing and turmeric powder. When fragrant, add the coconut paste along with water to get the desired gravy consistency. Simmer on low heat, add salt and shut off flame when gravy starts to bubble. Stir in fried okra, serve with rice and papad.
Note:
- Do not boil the gravy as it may curdle.
- Substituting sour cream for curds maintained the viscosity of the gravy.