- 4
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Ingredients
- 1 lb/450 g okra
- 2 onions finely chopped
- 3 tomatoes
- 1 1/2 cups canned coconut milk
- 1 tsp chopped ginger
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp cumin
- 1/4 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp chili powder
- 1 tsp paprika
- salt to taste
- 3 green chilies, finely chopped
- 2 curry leaves
- 3 tbsp vegetable oil
Preparation
Step 1
• Clean the okra and cut into small pieces.
• Heat the oil in a large, heavy-bottom pan. Add the chopped onions and cook over low heat, stirring occasionally, for 10 minutes, or until golden.
• Add garlic and ginger paste and cook for 2 minutes.
• Add cumin, coriander, paprika, turmeric and chili powder, stirring constantly for 2 minutes or until the spices give off their aroma.
• Finally add the okra, mixing with a spoon. Increase the heat to medium, add the tomatoes and stir in the coconut milk. Season with salt to taste and bring to a boil,
• Reduce the heat, cover, and let simmer for 25-30 minutes, or until the okra is tender. Serve immediately.
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