Okra Curry With Yogurt Recipe
Ingredients
500 gm okra, blanched
2 tsp channa dal
1/2 tsp mustard seeds
1 tsp cumin seeds
4 red chillies, whole
1 onion, finely chopped
4 tomatoes, finely chopped
1 tsp chilli powder
1/2 tsp turmeric powder
225 gm yoghurt, whisked
Salt to taste
160 gm almonds, blanched and peeled
8-10 curry leaves
1 tbsp oil
Directions
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.
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.
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