Bhendi kari

Bhendi kari

Okra curry

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g okra
1 tablespoon ghee or oil
1 large onion, thinly sliced
2 fresh green chillies, halved lengthways and seeded
1 garlic clove, thinly sliced
1/2 teaspoon fresh ginger, finely grated
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 1/2 cups thin coconut milk or buttermilk
salt, to taste

Method

  1. Wash the okra, cut off the stems and cut into bite-sized pieces.
  2. Heat the ghee in a frying pan over medium–low heat. Add the onion and chilli and stir-fry until the onion is golden. Add the garlic, ginger and turmeric and stir-fry for 1 minute further, then add the okra and cook for 3–4 minutes. Add the coriander, cumin and coconut milk and season with salt, to taste. Continue to simmer over low heat for 10–12 minutes, or until the okra is tender. Serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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