Aunty Geeta’s Cur-heee with Crispy Okra

Preparation info
  • Serves


    • Difficulty


Appears in
Meat Free Mowgli

By Nisha Katona

Published 2022

  • About

This family recipe is one of my Aunty Geeta’s all-time favourites. Cur-heee (or kadhi) is a Gujarati thick and fragrant yogurt soup, here topped with crunchy fried discs of cumin-spiked okra. I serve it with a roti-style flatbread to scoop it straight into my mouth – delicious!


  • 200 g/7 oz/generous ¾ cup plain yogurt
  • ¼


  1. In a large, heavy saucepan, combine the yogurt, turmeric, gram flour, garlic, curry leaves, chilli powder, salt, sugar and chopped coriander, then slowly whisk in the water. Taste for seasoning, then set the pan over a medium heat. Cook for 6–8 minutes, stirring very regularly, or until thickened.
  2. Meanwhile, make the crispy okra topping. Heat the oil in a small