Saturday, November 27, 2010

Okra (Yellow) Curry

Okra is a vegetable with the scientific name of abelmoschus esculentus, and it belongs to the mallow family.
It is also called, for some strange reason, lady’s fingers or gumbo, and is grown in tropical, sub-tropical and warm regions of the world.

The ideal okras for cooking are the prime ones, which are not too mature. You can find out by testing the bottom edge of the okra: if it breaks, it is good.

Okra is unique for its mucilaginous qualities. Inside, it is slimy and not to everyone’s taste. But it can be used in a number of dishes, either with other vegetables or meats, or just on its own.

 This recipe is for a yellow curry form. It has a little bit of think gravy and, what is more, does not include any curry powder. Instead I am using turmeric powder which, together with the coconut milk, gives it a rich yellow colour.

turmeric powder

Okra – 250 grams, washed and both edges removed
Onions – one half, peeled and diced
Garlic – two, peeled and diced
Coconut milk – four table spoons (milk can be used too)
cut okra, and diced onions and garlic
Salt – to taste
Turmeric powder – ½ teaspoon
Curry leaves - five (optional) 
Red chilli - one - broken into pieces

Mix everything, add quarter cup of water, and cook in medium heat.
The skin of the okra should be soft, but not too mushy.

okra (yellow) curry)


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