Indian Okra Curry Made In Buttermilk Recipes

Steps:

• Put 6 tbsps. of buttermilk in a cup.
• Add gramflour and the ground oats.
• Stir to make a paste.
• Add the remaining buttermilk, green chillies, ginger, corriander, cumin, turmeric, red chilli powder, fresh corriander and salt to taste.
• Heat on low flame.
• Cook till the mixture thickens.
• Wash okra under running water.
• Trim off the top and tail of each piece of okra.
• Add salt and red chilli powder (to taste).
• Heat oil/ghee in a skillet.
• Saute the okra in it.
• Add the fried okra to the buttermilk curry.
• Cook for 10 minutes.
• Temper the curry with mustard seeds spluttered in hot ghee/oil.
• Serve hot with rice.

Steps:

• Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

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.

Steps:

• Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
• While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
• Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.