Firstly prepare the okra. Wash the okra under cold running water ... the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes. Remove from the heat ...
This rich and velvety okra, chickpea, and potato coconut curry combines the unique texture ... okra is perfectly suited to the various cuisines of the Indian subcontinent, which are characterized ...
Also check out, Curry Okra, Tomatoes and Okra Stew ... For this recipe, I typically use the Indian okra that is dark green; you can purchase it at any grocery shop that sells Indian food.
Choose stems that snap cleanly and don’t bend. Okra exudes a glutinous juice in cooking which thickens stews and braised dishes. It can be eaten raw in salads or cooked with curries or vegetable ...
Grind grated coconut with a little water to form a smooth paste. Set aside. In a separate small pan, heat a little oil, add mustard seeds, urad dal, and curry leaves for tempering. Once mustard seeds ...