1. Put the tamarind onto a small bowl and pour boiling water to make the tamarind juice.
2. Heat oil and add okras and fry until they are golden brown. Transfer to a plate and set aside
3. Add onions, ginger, garlic and green chilies to the pan and fry until the onions are golden brown. A
4. Add turmeric and coriander powder and fry for 3 minutes. Add two spoons of water if the mixture becomes dry.
5. Pour in the tamarind juice, add okra and bring to boil. Reduce the heat and the cover the pan and simmer for 5 minutes.
6. Stir in the coconut milk and salt and bring to boil, again reduce the heat and simmer for 10 minutes
7. Mean while heat oil in a small frying pan.
8. Add mustard seeds and curry leaves, cover the pan and fry until the seeds pop.
9. Stir the content of the pan into the okra mixture and cook for a minute.
10. Transfer to serving dish and serve hot.
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