1 lb okra, rinsed and dried
1/2 cup dried coconut, reconstituted in 1/2 cup boiling water for 15 minutes
1 tbsp fresh cilantro
3-4 green Thai, cayenne, or serrano chilies, de-stemmed
2 tbsp sesame or canola oil
1 tsp mustard seeds
1 tbsp urad dal
12-15 curry leaves
1 tsp salt
Trim the caps off the okra, cut into 1/2 inch rounds. Combine coconut, cilantro, and chiles in food processor, mince but don't totally puree.
Heat oil on medium-high, add mustard seeds, pop 30 seconds, add urad dal for 15 seconds, add okra and curry leaves, fry 15-20 minutes or until they blister in spots and get light brown. Stir the coconut mixture into the okra, add salt, simmer 2-3 minutes.
Source: 660 Curries by Raghavan Iyer
1/2 cup dried coconut, reconstituted in 1/2 cup boiling water for 15 minutes
1 tbsp fresh cilantro
3-4 green Thai, cayenne, or serrano chilies, de-stemmed
2 tbsp sesame or canola oil
1 tsp mustard seeds
1 tbsp urad dal
12-15 curry leaves
1 tsp salt
Trim the caps off the okra, cut into 1/2 inch rounds. Combine coconut, cilantro, and chiles in food processor, mince but don't totally puree.
Heat oil on medium-high, add mustard seeds, pop 30 seconds, add urad dal for 15 seconds, add okra and curry leaves, fry 15-20 minutes or until they blister in spots and get light brown. Stir the coconut mixture into the okra, add salt, simmer 2-3 minutes.
Source: 660 Curries by Raghavan Iyer
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