CRISP OKRA IN CREAMY YOGURT
Here is a quick and easy okra recipe that goes very well with rice or as a side to any meal. I'd like to think this is an original recipe because I have not seen it mentioned anywhere, its been in our family for years.
Provided by Mercy Varghese
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a pan, add okra and shallow fry on very low heat for about 30 mins, tossing occasionally, till the okra looses its water content and becomes dark brown and crisp.
- Add cumin and coriander powder and fry for another 5 mins, add cayenne pepper and salt, toss and fry for another minute or so.
- Take pan off the heat, let it cool slightly, the okra should now be crunchy.
- Whip the yogurt to a smooth consistency, add okra from the pan and mix nicely.
- Serve immediately.
Nutrition Facts : Calories 157.8, Fat 8.6, SaturatedFat 1.9, Cholesterol 5.5, Sodium 75.4, Carbohydrate 15.2, Fiber 3.9, Sugar 7.9, Protein 7.3
CRISPY FRIED OKRA IN YOGURT SAUCE
Number Of Ingredients 9
Steps:
- 1. Prepare the ginger-garlic paste. Prepare the okra: cut off a think slice of the stem end of each okra and discard, then cut the okra into 1/3-inch slices. (Cut off and discard the tips only if they look too brown.)2. Heat the oil in a wok until it registers 350°F to 375°F on a frying thermometer or a small piece of okra dropped into the hot oil bubbles and rises to the top immediately. Add the okra (in 2 batches, if needed) and fry until crisp and lightly browned, 2 to 3 minutes. Transfer to a bowl and mix well with the ginger-garlic paste.3. Discard all except 1 tablespoon oil from the wok (use this oil for other cooking, if you like.) Heat the oil and add the cumin, turmeric, and cayenne pepper. Mix in the yogurt-cornstarch mixture, a little at a time, stirring constantly to prevent it from curdling. Cook, stirring, until most of the yogurt evaporates and the sauce becomes thick, 3 to 5 minutes.4. Mix in the fried okra and salt, and cook about 5 minutes, until the flavors are blended. Transfer to a serving dish, top with the garam masala, and serve.VARIATION: A similar curry can be made using 1 cup canned tomato sauce and 1/2 cup coconut milk instead of the yogurt.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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