This Okra-Coconut Curry is a quick and easy side for plain rice. Green
chillies and grated coconut add a hint of heat and a lot of flavor to
this quick and easy curry.
Okra is a wonderful vegetable to include in your vegetarian diet. Like
yogurt (curds, dahi), okra propagates good bacteria in the
intestines that help digestion. Okra is also rich in essential
nutrients
like vitamin
C and
iron.
Servings: 4 Cooking Time: 15
Ingredients
5 cups okra, cut into 1/4-inch rounds
1 tsp mustard seeds
Turmeric powder, a pinch
5-6 curry leaves
2 tsp watery yogurt or buttermilk
6-7 tsp vegetable oil
Salt to taste
For Masala
4-5 green chillies
3 tbsp coconut, freshly grated or dried
Preparation
In a small grinder, grind the coconut and green
chillies into a coarse mixture and set aside.
Heat 4-5 tsp oil in a wide and shallow nonstick
pan or skillet. Add the mustard seeds. When the mustard
seeds start to pop, add the curry leaves and fry
for a few seconds.
Add the turmeric powder and the okra. Sprinkle salt
and a few drops of water. Cover and cook for about 4 minutes until the
okra is cooked, stirring occasionally.
Remove the lid and add the yogurt and stir-fry on
medium high heat until the sticky moisture evaporates.
Sprinkle the masala and stir well. Add 2 tsp oil and
saute the okra-coconut curry on low heat for 2-3 minutes and remove
from heat.
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