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Active Time
30 minutes
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Total Time
45 minutes
This coconut curry adds a tangy note to a South Indian menu. This recipe is part of our menu for Sadhya, a South Indian feast.
Ingredients
Makes 6 servings (as part of a large meal)
Step 1
Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.
Step 2
Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste.
Step 3
Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
Step 4
Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.
•Indian ingredients can be mail-ordered from Kalustyans.com.
•Okra can be fried up to 3 hours ahead and kept on paper towels, uncovered, at room temperature.
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Reviews (1)
Back to TopI loved this recipe. I had found some beautiful red okra at the farmer's market, and was looking for something different. It is unusual, but if you like authentic indian cuisine, you'll appreciate this. The textures are amazing together - the okra, coconut and mustard seeds are a great combination, along with the tang of yogurt, lemon, and a little heat from the pepper. I would serve it warm or cool, as a side for a picnic or buffet
ahcam
Sarasota, FL
11/14/2014
