1lb of fresh Okra tops cut (washed and dried)
12-15 curry leaves
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1-2 mild red chilies sliced (for color)
1 cinnamon stick
1tsp of fennugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
1/2 tsp of sugar
1/4 tsp of turmeric powder
Red chili powder (to taste)
1/2Tbs of curry powder
salt to taste
1/2 tsp of vinegar (optional)
1cup of coconut milk
1/4 cup of water
Add 2 tsp of canola oil into a pan and add the onions, chilies, curry leaves, cinnamon stick, fenugreek seeds, cumin seeds, mustard seeds, Fry for a few minutes until onions begin to soften. Then add the okra into the pan and add the ground spices, red chili powder, turmeric,sugar, salt and curry powder. Saute ground spices for a 30 seconds to bloom their flavors.
Next add add vinegar and water. Bring curry to a simmer for 4-5 minutes. I recommend you use a pan with a lid to trap the heat and cook the okra faster (add a few Tbs more water if the okra begins to stick in the pan). Once the okra is almost tender add the coconut milk and simmer for another 3-4 minutes.
Finally taste for seasoning and adjust salt and chili as needed. The curry is done. I allowed the curry to sit for 10 minutes before serving and some of the gravy got absorbed into the okra making it more delicious. Serve with rice and desired curries. Enjoy.
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