Name: Aunty Geeta’s Cur-heee with Crispy Okra
Yield: Serves 4
Cuisine: Indian
Ingredients: 12 fresh curry leaves; 2 garlic cloves, finely chopped; ¼ tsp ground turmeric; 300 ml/10½ fl oz/1¼ cups water; 1 tbsp vegetable oil; 1 tsp mustard seeds; 175 g/6 oz okra, finely sliced; ½ tsp salt; ¼ tsp chilli powder; 4 tbsp gram flour/besan; 200 g/7 oz/generous ¾ cup plain yogurt; small bunch of fresh coriander/cilantro, finely chopped; 1 tsp salt; 1 tsp sugar; 2 tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy

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!

Ingredients

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

Method

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.
Meanwhile, make the crispy okra topping. Heat the oil in a small

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Aunty Geeta’s Cur-heee with Crispy Okra

Ingredients

Method

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