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I am posting in this blog ,recipes which my 87 years old mother used in her cooking. Some of these are her own, some from her friends,some hand me downs from her elders etc etc. So the variety is awesome and as an admirer of his grandma's cooking, my son Arvind created this blog so that my mother's age old recipes can be shared with one and all .I have also posted some of my "tried and tested" recipes, especially the Non-vegetarian ones.I thought a purely vegetarian recipes' blog can be made more interesting with some non-veg recipes thrown inbetween.

Thursday, December 17, 2020

Bhindi/Okra and curd curry.


Ingredients:
  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
Method:

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.

4 comments:

delhibelle said...

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

Grandma Lilly - said...

Thanks for the compliment, I am flattered

KonkaniBlogger said...

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

Anonymous said...

Great post.
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