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Okra Curry Recipe

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This recipe for Okra Curry, by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Berrocal
Added: Saturday, August 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T oil

1 t mustard sseeds

2 med tomatoes chopped (1 1/2 cups)

1 small chopped red onion

1 can coconut milk

1 t tamarind

10 karhi leaves

4 cups fresh okra (cut into 1" pieces) or 1 lb

1 T yellow split peas (chana dal)

1 t coriander seed

1/4 t fenugreek seed (methi)

4-6 dry red Thai or other chiles

1 t salt

Directions:
Directions:
1. Heat oil and mustard seeds pops. Cover cover.

2. Add onion, saute , stir tomato, coconut milk, tamarind paste and karhi leaves. Reduce to medium and cover. Simmer 3-5 minutes

3. Add okra, cover and simmer 5-7 minutes or until crisp-tender.

4. Meanwhile, heat skillet over med-high. Add split peas, coriander, fenugreek and chiles. Grind until coursely ground.

5. Stir ground spices blend and salt into okra mixture. Cover and simmer 10 minutes or until okra is tender.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Betty Crocker's Indian p. 139

 

 

 

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