You are here

Okra Curry With Yogurt

admin's picture
  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

Rate It

Your rating: None
Average: 4.1 (15 votes)


Okra Curry With Yogurt Recipe