Okra In Curd Recipes

Steps:

• Cut off the ends of the okra pods.
• Slice the pods into approximately 1/4 to 1/2 inch rounds.
• Peel and slice the onions.
• Place the sliced Okra into a glass or stainless steel bowl and sprinkle liberally with salt.
• Cover with the iced water, making sure that all slices are under water; refrigerate for at least 2 hours.
• Remove the bowl from the refrigerator and drain off the salt water.
• Heat the oil in a heavy skillet over medium high heat.
• Add the Okra and fry until lightly browned. (Approximately 10 minutes).
• Turning frequently to prevent sticking.
• Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
• Serve hot.

Steps:

• Take the curd in a bowl and beat it by adding a little buttermilk/ water into a fine paste.
• Wash and dry and then cut the okra into round slices of a thickness of 1/4 to 1/2 an inch (as I do) or even bigger.
• Add chilli powder (if using),cumin powder, salt and a little sugar to taste and keep it aside.
• Heat pan with the cooking oil and add the mustard seeds, urad dal, red chilli (if using) and curry leaves.
• Add asofotoeda and the cut okras and keep stirring till the okras are crisp and fried.
• Let the crisp okras cool for 10 minutes.
• Mix them with the prepared curd.
• Garnish with finely chopped corriander leaves.
• Note: Use the chilli either in the okra or the cayenne in the curd.
• Do not use in both.

Steps:

• Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently - this will disappear and the tomatoes will become pulpy, about 10 mins.
• Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.