Thursday, March 10, 2016

Dry Okra Curry

(From Banu's Cookbook)

4 cups of Chopped Okra
2 tsp of Olive Oil
Cumin seeds for Seasoning
Salt to taste
1/2 tsp Turmeric Powder
2 - 3 tsp Cumin Powder
1-2 tsp Red Chilli Powder
Lemon Juice - about 2-3 Tbsp

1. Heat a heavy bottomed wide wok. Add the olive oil and cumin seeds.
2. Once the cumin seeds turn brownish, add the chopped okra and immediately add the lemon juice.
3. Mix well once. Reduce the flame to medium low.
4. Cook the okra until it starts to brown. Do not cover the pan. Cook it open.
5. Do not stir too many times otherwise the okra will get gooey. Just stir it one or two times.
6. Once the okra has started to turn brown, add the salt, turmeric, cumin and red chill powder.
7. Mix well and continue to cook on medium heat until it is well done. If you do not like it well done, you can switch off the heat earlier.

1. You do not need too much oil for this curry as you are adding lemon juice. You can add bit more lemon juice than I mention if you like your curry tangy.
2. I just wipe the Okra and then chop it. I do not really wash it in a lot of water etc. This also helps in not making the curry very gooey.
3. You can add other powders per your taste like Garam masala etc. I like this combination and keeps it tasty and simple. 

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