Anyone know an Indian recipe for okra (lady fingers)?!
I have looked everywhere for something similar but all i can find are tomato based recipies.
Answers: When i was in Kerela in India a local family made me an amazing dish with okra and coconut. It was dry (no sauce) with herbs and spices.
I have looked everywhere for something similar but all i can find are tomato based recipies.
Hi, I am from Kerala. The dish you are talking about is called Vendakka Thoran. Here is the recipe:
Lady's Finger Thoran
1) Okra/ Ladys finger - 200 grams
2) Mustard seeds - 1/2 tsp
3) Shallots - 1 Cup
4) Green chillies - 5 (Reduce as per taste)
5) Grated Coconut - 1/2 cup
6) Curry leaves - 8-10
7) Oil - 1 Tbsp
8) Salt - As required
Preparation:
Chop okra into small roundels. Add the chopped shallots, coconut, green chillies and salt to the Okra and mix well. In a pan, heat the oil. When the oil is hot, add mustard seeds. When they splutter, add the curry leaves and the okra mixture. Saute it on a low flame till done.
for me i always cooked okra rolled in cornmeal and fried that way they don't come out slimy then just put on paper towels .
Dry-fried Okra and Coconut
Ingredients:-
Lady’s Finger /Okra cut into bite sized pieces - 1 cup
(I’ve used frozen okra)
Slit Green Chillies - 2 or 3
Sliced Onion - 1 medium sized
Ginger-garlic paste - 1 tbsp
Sliced Tomato -1/2
Curry leaves - a sprig
Turmeric powder - 1/4 tsp
Red Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Diluted coconut milk - 1 cup.
Curd - 1 tbsp
Salt - to taste
Oil - as needed
Method:-
Heat oil in a pan and add onion and curry leaves into it.Saute it for a while and stir in salt,green chillies and ginger-garlic paste.Saute it well till onion turns brown.Now add turmeric powder,chilly powder,coriander powder and garam masala powder and saute for few minutes.Throw in tomato slices,simmer and saute until it is fried well and oil begins to seperate.
Now add okra pieces,mix well for few minutes and pour coconut milk into it.Cover the pan and allow it to cook in medium heat.You can add little water also if needed.When it is completely cooked,stir in curd ,mix well and heat for 2 more minutes.Remove and serve with steamed rice.
Coconut Okra
3 tbsp fresh coconuts, grated
1 tbsp chopped coriander leaves
? tsp Chilli powder
large pinch ground cumin
large pinch ground coriander
? tsp Salt
2 tbsp sunflower oil
500g okra
pinch asafetida
Method
1. Combine the coconut, coriander leaves, chilli powder, ground cumin, ground coriander and salt. Moisten with about 2 tsp of the sunflower oil and knead the mixture together by hand.
2 Cut the tops off the okra and make an incision along its length to make a pocket. Fill each pocket with a spoonful of the coconut mixture.
3. Heat the remaining oil in a wok or large frying pan set over a low heat and add the asafetida. Tip in the okra and any remaining filling. Stir and fry for a minute or two, until just tender.
SPICY BHENDI (Okra)
This is a dry dish, it is a subji like a stir fry. The lack of water makes the okra less sticky and delicious.
Ingredients:
1/2 lb of tender baby okra, cut into pieces
1 inch piece of ginger, peeled and finely minced
1 clove of garlic, finely minced
2-3 fresh small Thai green chilies, halved lengthwise
1/2 cup of freshly grated coconut
? tsp turmeric
? tsp ground coriander
? tsp red chili powder
? tsp kala or goda masala (or use garam masala)
1 tsp ground cumin
salt to taste
juice of ? lime
1 tsp black mustard seeds
pinch of asafetida (hing)
3-4 fresh curry leaves
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
METHOD:
In a large karahi or wok on medium high heat, add the oil. When hot, carefully add the mustard seeds. When the splattering stops, add the ginger, garlic, green chilies, asafetida and curry leaves. Add the okra pieces and stir for a few minutes. Add the spices (turmeric, ground coriander, ground cumin, red chili powder, kala or garam masala and salt). Stir to combine all of the ingredients. Reduce the heat, and let simmer or 4-5 minutes. DO NOT COVER. Add the lime juice and garnish with freshly chopped cilantro leaves and freshly grated coconut. Serve with hot chapathis and fragrant Basmati rice.
Okra Curry.
450g/1lb okra (lady`s fingers)
150ml/quarter of a pint oil
2 medium onions, sliced
3 green chillies, finely chopped
2 curry leaves
1 tsp salt
1 tomato, sliced
2 tbsp lemon juice
fresh coriander (cilantro) leaves
1. Rinse the okra and drain thoroughly. Cut into 2.5cm/1 inch long pieces, discarding the ends.
2. Heat the oil in a large heavy frying-pan. Add the onions, green chillies, curry leaves and salt and mix together. Stir-fry the veg. for 5 minutes.
3. Gradually add the Okra, mixing in gently with a perforated spoon. Stir-fry the veg. mixture over a medium heat for 12-15 minutes.
4. Add the sliced tomato to the mixture and sprinkle over the lemon juice.
5. Garnish with the coriander, cover and leave to simmer for 3-5 minutes.
6. Transfer to serving plates and serve hot.
Stuffed Okra.
225g/8oz large Okra
1 tbsp mango powder
half tsp ground ginger
half tsp ground cumin
half tsp chilli powder (optional)
half tsp turmeric
salt to taste
a few drops of veg. oil
2 tbsp cornflour ( cornstarch), placed in a plastic bag.
veg. oil for frying
1. Wash the Okra and dry on kitchen paper. Carefully trim the tops without making a hole. Using a sharp knife, make a slit lengthways in the centre of each okra but do not cut all the way through.
2. In a bowl, mix the mango powder, ginger, cumin, chilli if using, turmeric and salt with a few drops of oil. Leave the mixture to rest for 1-2 hours.
3. Using your fingers, part the slits of each okra carefully and fill each with as mush of the spice filling as possible.
4. Put all the okra into the plastic bag with the cornflour and shake the bag carefully to cover the okra evenly.
5. Fill the frying pan with enough oil to sit 2.5cm/1 inch deep, heat it and fry the okra in small batches for about 5-8 minutes or until they are brown and slightly crisp. Serve hot.
Okra with Green Mango and Lentils.
115g/4oz yellow lentils (toor dhal)
3 tbsp corn oil
half tsp onion seeds
2 medium onion, sliced
half tsp ground fenugreek
1 tsp ginger pulp
1 tsp garlic pulp
1 and a half tsp chilli powder
quarter of a tsp turmeric
1 tsp ground coriander
1 green (unripe) mango, peeled and sliced
450g/1lb okra, cut into 1 cm/half inch pieces
1 and a half tsp salt
2 fresh red chillies, seeded and sliced
2 tbsp chopped fresh coriander
1 tomato, sliced
1. Wash the lentils thoroughly and put in a saucepan with enough water to cover. Bring to the boil and cook until soft but not mushy. Drain and set to one side.
2. Heat the oil in a deep round-bottomed frying pan or a Karahi and fry the onion seeds until they begin to pop. Add the onions and fry until golden brown. Lower the heat and add the ground fenugreek, ginger, garlic, chilli powder, turmeric and ground coriander.
3. Throw in the mango slices and the okra. Stir well and add the salt, red chillies and fresh coriander. Stir-fry for about 3 minutes or until the okra is well cooked.
4. Finally, add the cooked lentils and sliced tomato and cook for a further 3 minutes. Serve hot.
just slice those in small pieces. now put oil in a soucepan, add chopped onion,garlic and ginger pest, tamaric powder, salt, chopped chili or chilli powder. after sometimes u put those slice okra in it.
and now if u want to make it spicy just add tometo pest and a cup of boil water.