Tuesday, March 17, 2009

Bhindi/Okra and curd curry.

  1. Okra : 250 gms
  2. Coconut scrapings( fresh) : 1/2 cup ( 200 ml cup)
  3. Jeera : 1 tsp
  4. Curd : 150 ml ( should be beaten smooth and should not be very sour)
  5. Salt : as per taste (1 1/2 tsp)
  6. Refined cooking oil : 1 Tbsp
  7. Karbev leaves : 5 or 6
  8. Green chillies : 2 slit lenghtwise
  9. Red dry chillies : 2 whole
  10. Rice flour : 1/2 tsp
  11. Cilantro ( coriander leaves) : a few sprigs

Wash the okras well and let the water drain totally. Now chop off the ends and cut into 1" long pieces. Pour half the seasoning oil in a pan, add 1/2 tsp jeera , add slit green chillies and the cut okras and fry well.Do not add salt now as it will make okras very slimy. Let it cook till done. This is best done like chinese dishes- high fire and quick tossing in oil till done! This will let the okras remain green and still cooked. Remove from the stove.

In a mixie grind the coconut scrapings to a fine paste with water and rice flour. Transfer this into a vessel and add the water with which you would have washed your blender jar ( not more than 1/2 a cup).Drop the salt and bring to boil for 2 minutes. Add the cooked okras now and mix well when hot. Remove from fire and let the heat reduce to "warm". Now add the curd and mix well. Season with the remaining oil, jeera, red chillies (whole) and curry leaves. Add the chopped cilantro on top and serve. Can be had with hot rice or taken as a side dish in a south indian meal.


delhibelle said...

what a heartwarming blog:)
thanks for the excellent & precise instructions

Lilly mammamma said...

Thanks for the compliment, I am flattered

Maya said...

Nice recipe, we make slightly different method. So I have something new to try with bhindi now.

Anonymous said...

Great post.