RECIPES: Spicy ocra in yoghurt gravy

RECIPES: Spicy ocra in yoghurt gravy

Preparation time: 10 minutes

Cooking time: 25-30 minutes

Serve: 2-4


Ingredients:


For Sauteing: 

  • ½ kg tender okra (trim the head & tail)
  • 2 green chilli (slit into half) less spicy 
  • 1 tsp Kashmiri red chilli powder 
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • 1 tsp mustard oil or coconut oil 
  • salt to taste
  • 1 medium size tomato, roughly chopped

For Yogurt Mixture: 
  • 1 cup yogurt, beaten
  • ½ tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp coriander powder
  • salt to taste
  • ½ tbsp coconut oil
  • 1 tsp gram flour or besan 
  • ginger green chilli paste 

For Gravy: 
  • 2 tbsp coconut oil 
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp coriander seeds
  • prepared ginger garlic paste
  • prepared yogurt mixture
  • few fresh fenugreek leaves, if not fresh use kastoori methi 
  • ½ cup water
  • ½ tsp sugar
  • sauteed ocra
 
For Tadka:
  • 1 tsp coconut oil
  • 2 tsp ghee
  • 5-6 cashew nuts
  • 5-6 raisins
  • 1 tsp coriander seeds, crushed

For Garnish: 
  • coriander sprig

Methodology for Sauteing:
  1. In a large bowl, add ladyfinger, green chilli, degi red chilli powder, turmeric powder, coriander powder. 
  2. Add coconut oil, salt to taste and mix well. And marinate  
  3. Heat a pan on medium flame, transfer the marinated lady finger into the pan and saute well. 
  4. Add tomato and saute for a minute. 


For Yogurt Mixture:  
In a bowl, add yogurt, turmeric powder, kashmiri chilli powder, coriander powder, salt to taste. 


Add mustard oil, gram flour (besan) and mix it well. Keep it aside for further use. 
For gravy in a deep pan or kadai, add oil, mustard oil. Once it gets hot, add cumin seeds, fennel seeds, coriander seeds, and let it splutter well. Add prepared ginger garlic paste and saute well. 
Add yogurt mixture and mix well. Cook on medium flame for 2-3 minutes, add few fenugreek leaves, water and mix well. 
Add sugar, sauted okra and tomatoes and mix well on low flame. 
Once done, transfer it into a serving bowl, pour the prepared tadka on top of it. 
Garnish it with tempering coriander sprig and serve hot with roti.

 

For Tadka or Tempering: 

  1. In a pan, add oil, ghee once it is hot, add cashew nut, raisins, fry until light golden in color. 
  2. Add crushed coriander seeds and let it splutter well.
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