:: Ingredients for Okra With Coconut
Five tablespoons coconut oil
1 pound fresh okra, trimmed and cut into thin slices
2 green chilies, split lengthwise
Salt to taste
1 cup grated, unsweetened coconut
Half teaspoon mustard seeds, coarsely ground with a mortar
and
pestle
Half teaspoon cumin seeds, coarsely ground with a mortar
and
pestle
15 curry leaves
Water
One cup plain low-fat yogurt
Half-teaspoon mustard seeds
Two dried red peppers
One teaspoon fresh lemon juice
:: How to make Okra With Coconut
In a wok or large frying pan heat three (note: or four)
tablespoons oil over
medium heat. Add sliced okra and one green chile and stir-
fry until the okra
softens and browns around the edges. Stir in salt. Remove
to a bowl and set
aside.
In a food processor or blender combine coconut, coarsely
ground mustard, cumin
seeds, one green chile and five curry leaves with just
enough water to make a
fine paste. (note: if using desiccated coconut, re-
constitute it in water or coconut
milk for thirty minutes before blending.)
Wipe clean the wok, and combine in it coconut paste,
yogurt, half-cup water and
little salt. Bring mixture to a simmer -- do not allow it
to boil -- and remove from
heat immediately (or else yogurt will separate).
In a small covered frying pan over medium heat, heat
mustard seeds, dried red
peppers, and 10 curry leaves until the seeds begin to pop.
Stir contents of pan
into coconut-yogurt mixture.
Stir in fried okra, adding more water if necessary to form
a thick but pourable
mixture. Stir in lemon juice; taste for salt. Serve at
room temperature.
It takes 40 minutes to prepare and serves six to eight
people.
Note: Similar method can be used with eggplant or bitter
melon instead of okra.
:: Okra With Coconut Cooking Videos
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