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Okra Curry With Yogurt

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  Okra 500 Gram, blanched
  Chana dal 2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Cumin seeds 1 Teaspoon
  Whole red chilies 4
  Onion 1 , finely chopped
  Tomatoes 4 , finely chopped
  Chili powder 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Yoghurt 225 Gram, whisked
  Salt To Taste
  Almonds 160 Gram, blanched and peeled
  Curry leaves 10
  Oil 1 Tablespoon

Grind almonds to a fine paste.
Keep aside.
Remove the base and tip of the okras after blanching and cut into halves.
Bake them in an oven at a very high temperature for 1 minute.
Keep aside.
Heat oil in a non-stick pan.
Add mustard seeds, cumin seeds, curry leaves and channa dal.
Saute for a minute.
Add onion and saute until golden brown.
Add tomatoes, chilli powder, turmeric, almond paste, red chillies and salt.
Cook until the oil separates.
To the yoghurt, add 125 ml water and mix well.
Pour into the spices.
Bring to a boil stirring continuously.
Now add baked okra, cover the pan and simmer for 10-15 minutes.
Serve hot with chapattis or brown rice pulao.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1594 Calories from Fat 899

% Daily Value*

Total Fat 106 g163.4%

Saturated Fat 13.3 g66.7%

Trans Fat 0 g

Cholesterol 29.3 mg9.8%

Sodium 627.8 mg26.2%

Total Carbohydrates 129 g43.2%

Dietary Fiber 50 g200.1%

Sugars 45.1 g

Protein 63 g126.3%

Vitamin A 162.9% Vitamin C 402%

Calcium 127% Iron 99.2%

*Based on a 2000 Calorie diet

Okra Curry With Yogurt Recipe