Days are getting shorter, leaves are falling, slight chill in the air. We’re gliding into autumn slowly. That means, it’s time to enjoy every last bit of summer.
Ingredients
- ▢ 10 okras
- ▢ 1 small onion finely chopped
- ▢ 1 small tomato finely chopped
- ▢ 1 cm piece ginger finely chopped
- ▢ 4 small green chilies finely chopped
- ▢ ¼ teaspoon ground turmeric
- ▢ 2 teaspoon ground coriander
- ▢ ½ - 1 teaspoon chilly powder
- ▢ ¾ cup thin coconut milk
- ▢ 2 tablespoon thick coconut milk
- ▢ ½ teaspoon garam masala
- ▢ A pinch of ground black pepper
- ▢ 1 tablespoon oil
- ▢ A sprig of curry leaves
- ▢ Salt to taste
- ▢ Rice or roti to serve
For Tempered spices
- ▢ 1 tablespoon oil
- ▢ ½ teaspoon mustard seeds
- ▢ 2 dried red chilies broken into pieces
- ▢ A sprig of curry leaves
Instructions
- Cut okras vertically into halves, then slice into 2cm pieces. Set aside.
- Heat oil in a pan over medium-high heat. Saute onion, stirring occasionally, for 3 minutes, or until light brown. Add ginger and green chilies. Saute, stirring, for a minute, or until aromatic. Add okras. Cook, stirring, for 5 minutes or until tender crisp. Add tomatoes. Saute, stirring, for a minute.
- Reduce heat to low. Add ground turmeric, ground coriander, chilly powder, and enough salt. Saute, stirring, for a minute, or until aromatic. Increase the heat to medium-high. Add thin coconut milk. Bring to the boil. Reduce heat to low. Simmer for 3 minutes. Add thick coconut milk. Sprinkle garam masala on top, and season with ground black pepper. Remove from flame.
Tempered spices
- Heat oil in another pan over medium-high heat. Splutter mustard seeds. Add dried red chilies and curry leaves. Saute, stirring, for a minute.
- Add tempered spices to the curry, and mix well. Serve warm with rice or roti.
Nutrition
Ingredients
- ▢ 10 okras
- ▢ 1 small onion finely chopped
- ▢ 1 small tomato finely chopped
- ▢ 1 cm piece ginger finely chopped
- ▢ 4 small green chilies finely chopped
- ▢ ¼ teaspoon ground turmeric
- ▢ 2 teaspoon ground coriander
- ▢ ½ - 1 teaspoon chilly powder
- ▢ ¾ cup thin coconut milk
- ▢ 2 tablespoon thick coconut milk
- ▢ ½ teaspoon garam masala
- ▢ A pinch of ground black pepper
- ▢ 1 tablespoon oil
- ▢ A sprig of curry leaves
- ▢ Salt to taste
- ▢ Rice or roti to serve
For Tempered spices
- ▢ 1 tablespoon oil
- ▢ ½ teaspoon mustard seeds
- ▢ 2 dried red chilies broken into pieces
- ▢ A sprig of curry leaves
Instructions
- Cut okras vertically into halves, then slice into 2cm pieces. Set aside.
- Heat oil in a pan over medium-high heat. Saute onion, stirring occasionally, for 3 minutes, or until light brown. Add ginger and green chilies. Saute, stirring, for a minute, or until aromatic. Add okras. Cook, stirring, for 5 minutes or until tender crisp. Add tomatoes. Saute, stirring, for a minute.
- Reduce heat to low. Add ground turmeric, ground coriander, chilly powder, and enough salt. Saute, stirring, for a minute, or until aromatic. Increase the heat to medium-high. Add thin coconut milk. Bring to the boil. Reduce heat to low. Simmer for 3 minutes. Add thick coconut milk. Sprinkle garam masala on top, and season with ground black pepper. Remove from flame.
Tempered spices
- Heat oil in another pan over medium-high heat. Splutter mustard seeds. Add dried red chilies and curry leaves. Saute, stirring, for a minute.
- Add tempered spices to the curry, and mix well. Serve warm with rice or roti.
