Aunty Geeta’s Cur-heee with Crispy Okra

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

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

Asia
India
Gluten-free
Gujarat
Soup
Vegetarian

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