The Sensitive Kitchen

Wednesday, November 28, 2018

North Indian Okra Curry

This North Indian-style dry curry tastes great with chapatis.

3 Tbsp sunflower oil, divided
1 pound small okra, ends removed, cut in 1/2" slices
1/2 yellow onion, chopped, to yield about 3/4 cup
2 tsp freshly grated ginger
3 cloves garlic, minced very finely
1 large tomato, chopped, to yield about 1 cup
2 tsp coriander powder
1 tsp Kashmiri red chilli powder
1 tsp turmeric powder
1 tsp amchur (green mango powder)
1 tsp salt, or to taste
1/2 tsp cayenne, or to taste
2 Tbsp chopped cilantro

Heat 2 Tbsp oil in a large skillet. Add okra in a single layer, cut sides down. Cook for about 3 minutes on each side, or until soft but still bright green. (Cooking the cut sides helps dry out the okra.) Remove to a serving dish; set aside.

Heat 1 Tbsp oil in the same skillet. Add onions; cook until translucent. Add ginger and garlic. When fragrant, add tomatoes. Cook until tomatoes begin to fall apart, at least 5 minutes. Add a tablespoon or two of water if it starts drying out. Stir in spices; when incorporated, add okra back to skillet. Cook, stirring, until well mixed and fragrant, about 2 minutes. Top with chopped cilantro. Serves 6.

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