Okra curry

Name: Okra curry (Masala bhinda nu shaak)
Cuisine: Indian
Ingredients: 700 g (24 oz) okra; juice of ¼ lime or lemon*; juice of ¼ lime or lemon*; 2 tablespoons coconut oil or rapeseed oil; 2 tablespoons coconut oil or rapeseed oil; 1 teaspoon mustard seeds; 1 teaspoon fennel seeds; ¼ teaspoon fenugreek seeds; 2 onions, finely chopped; 2 cloves garlic, finely chopped; 2.5 centimetre (1 inch) piece of ginger, peeled and grated; 1 tomato, chopped; 3 tablespoons passata; ½ teaspoon Himalayan salt or sea salt; ½ teaspoon Himalayan salt or sea salt; ½ teaspoon ground turmeric; 3 tablespoons yoghurt; 120 ml (4 fl oz/½ cup) water

Masala bhinda nu shaak

Preparation info

Serves
4
as part of a thali

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

I don’t ever recall tasting fennel seeds in the curries at home, so when I found myself chewing the lovely aniseed-like fennel in a creamy okra curry at a restaurant, it jumped out – a pleasant surprise. My mother and I decided to create a lighter okra curry, stirred with yoghurt and using those sweet fennel seeds.

Ingredients

For the okra

700 g (24 oz) okra
2 tablespoons coconut oil

Asia
India
Main course
Vegetarian

Method

Wash the okra, then gently pat dry with kitchen roll so they are totally dry. Cut and discard the top and tail end, and then cut into 2.5 centimetre (1 inch) pieces. Leave the pieces on kitchen towel for an hour if possible.

In the meantime, prepare the gravy. Melt the coconut oil in a medium–large saucepan on a medium heat, then add the mustard, fennel and fenugreek seeds. Wait for the