Indian Okra Curry Made In Buttermilk Recipes

MUSHROOM AND OKRA CURRY

Mushroom and Okra Curry image

The earthy flavor of mushroom and the sweet nutty flavor of okra combine delicously in this easy Indian curry. The best way to eat okra is when it is young and freshly picked. I prefer to cook it whole. Just wash and dry the okra and trim the stem ends. Be careful not to slice into the pod itself and allow juice to escape. This can be a main dish for 4 people or a side dish for 6.

Provided by Daydream

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 garlic cloves, peeled and roughly chopped
1 inch piece fresh gingerroot, peeled and roughly chopped
2 fresh red chilies, seeded and chopped
3/4 cup cold water
1 tablespoon vegetable oil
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon ground cumin
2 green cardamom pods
1/8 teaspoon ground turmeric
1 (14 ounce) can peeled and chopped tomatoes
1 lb mushroom, halved (or quartered, if large)
8 ounces okra, washed, dried and trimmed
2 tablespoons chopped fresh cilantro

Steps:

Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
Uncover and cook the curry for 10 minutes more, or until the okra is tender.
Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

Nutrition Facts : Calories 109.8, Fat 4.5, SaturatedFat 0.6, Sodium 21.3, Carbohydrate 15.3, Fiber 4.9, Sugar 6.8, Protein 6.4

OKRA CURRY

Okra Curry image

Make and share this Okra Curry recipe from Food.com.

Provided by digifoo

Categories Curries

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 cups frozen okra, chopped
1 tablespoon olive oil
1 teaspoon cumin seed
1 onion, chopped
1 tomatoes, diced
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon chili powder

Steps:

Microwave the okra for about 4 minutes.
Heat the olive oil over medium heat in a sauce pan. Add cumin seeds. Stir till they swell which is about 2 minutes. Add onion. Stir and cook for about 3 minutes. Add tomato and cook for another 3 minutes. Add the rest and cook for about 3 more minutes.

Nutrition Facts : Calories 171.2, Fat 8, SaturatedFat 1.2, Sodium 601.9, Carbohydrate 24.4, Fiber 7.2, Sugar 10.8, Protein 5.3

VEGETARIAN OKRA CURRY

Vegetarian Okra Curry image

Make and share this Vegetarian Okra Curry recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 38m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fresh okra, washed and patted dry
1/2 cup canola oil
1/2 lb yellow onion, chopped
7 cloves garlic, crushed or 2 teaspoons garlic powder
1 lb tomatoes, peeled and dried
1 teaspoon red pepper powder
1 teaspoon coriander powder
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon salt

Steps:

Prepare okras for cooking by removing ends and cutting into 1-2-inch pieces.
In a skillet, heat oil over medium heat and add okra.
Sauté until all of the sticky juices become dry.
Remove from skillet and set aside.
In the same skillet with the remaining oil, add tomatoes and spices.
Cook over low heat until paste-like.
Add onions and sautéed okra.
Stir, cover and let simmer over low heat for 10-15 minutes.
Transfer to a serving dish and garnish with garam masala or black pepper.

Nutrition Facts : Calories 366.8, Fat 27.9, SaturatedFat 2.1, Sodium 608.8, Carbohydrate 28.5, Fiber 9.7, Sugar 8.3, Protein 6.5

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