Post by Silly Yak on Jan 25, 2011 8:02:35 GMT
Indian summer
Okra in yogurt
Somewhere between a soup, a dal and a thin stew. The recipe is inspired by one from Camellia Panjabi's magnificent 50 Great Curries Of India (Kyle Cathie).
5 tbsp besan (aka, chickpea or gram) flour
575ml full-fat yogurt
Around 20 small okra
2 tsp fresh ginger, peeled and chopped
1 tsp green chilli, chopped
Salt
2 tbsp vegetable oil
10 cloves
1 tsp fenugreek seeds
1 tsp cumin seeds
20 curry leaves
Whisk the besan into the yogurt, then whisk in a litre of water. Wash the okra and cut off the stems. Don't cut into the body of the okra, or they'll turn slimy. Purée the ginger and chilli. Over a medium heat, bring the yogurt mixture to the boil, add the ginger/chilli purée and salt to taste, then introduce the okra. Now you're ready to temper the yogurt mixture with spices. Heat the oil in a tiny frying pan or ladle, then add the cloves, seeds and curry leaves. When the seeds pop, add to the yogurt mixture and simmer for another 15 minutes. If the mixture is too thick, add a little boiling water. Serve hot.
Okra in yogurt
Somewhere between a soup, a dal and a thin stew. The recipe is inspired by one from Camellia Panjabi's magnificent 50 Great Curries Of India (Kyle Cathie).
5 tbsp besan (aka, chickpea or gram) flour
575ml full-fat yogurt
Around 20 small okra
2 tsp fresh ginger, peeled and chopped
1 tsp green chilli, chopped
Salt
2 tbsp vegetable oil
10 cloves
1 tsp fenugreek seeds
1 tsp cumin seeds
20 curry leaves
Whisk the besan into the yogurt, then whisk in a litre of water. Wash the okra and cut off the stems. Don't cut into the body of the okra, or they'll turn slimy. Purée the ginger and chilli. Over a medium heat, bring the yogurt mixture to the boil, add the ginger/chilli purée and salt to taste, then introduce the okra. Now you're ready to temper the yogurt mixture with spices. Heat the oil in a tiny frying pan or ladle, then add the cloves, seeds and curry leaves. When the seeds pop, add to the yogurt mixture and simmer for another 15 minutes. If the mixture is too thick, add a little boiling water. Serve hot.