Not Many People Like This Green Ladies Finger Vegetable When

Not many people like this green Ladies’ finger vegetable when it’s not fried

One of the easy recipe to make if you like to try okra as a gravy instead of a usual fry

Okra (Bhindi) Curd Curry

INGREDIENTS

FOR MASALA PASTE:

1 tbsp toor dal

1 tsp raw rice

1 tsp coriander seeds

½ tsp cumin / jeera

½ cup hot water

½ cup coconut, grated

few curry leaves

1 chilli

1 inch ginger

FOR KUZHAMBU:

1 cup curd / yogurt

2 tbsp coconut oil

250 grams okra / lady finger, chopped

1 tsp mustard

½ tsp cumin / jeera

¼ tsp methi / fenugreek

1 dried red chilli, broken

pinch hing / asafoetida

few curry leaves

¼ tsp turmeric

¾ tsp salt

INSTRUCTIONS

firstly, in a small bowl take 1 tbsp toor dal, 1 tsp raw rice, 1 tsp coriander seeds and ½ tsp cumin.

add ½ cup hot water and soak for 15 minutes.

now transfer the soaked dal to a blender along with water.

add ½ cup coconut, grated, few curry leaves, 1 chilli and 1 inch ginger.

blend to smooth paste adding water if required.

take the coconut mixture to a large bowl along with 1 cup curd.

whisk well making sure to have a silky smooth consistency. keep aside.

in a large kadai heat 1 tbsp coconut oil and add 250 grams okra.

roast on medium flame stirring occasionally.

cook until the okra turns non-sticky and also changes colour slightly.

keep the fried okra aside.

in the same kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 dried red chilli, pinch hing, few curry leaves and ¼ tsp turmeric.

saute and splutter the tempering.

now pour in prepared coconut curd mixture and add ¾ tsp salt.

mix well making sure everything is well combined.

further, add in fried okra and give a good mix.

simmer and boil for 5 minutes.

adjust the consistency as required adding water if required.

finally, enjoy curry with hot steamed rice.

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