Okra with yogurt coconut
Ayurvedic recipe Okra with Yogurt & Coconut
SERVES : 1
INGREDIENTS :
- 2/3 cup cut okra (cut into fairly thin roundels)
- 1 cup fresh yogurt, whisked until smooth
- 1/2 cup coconut milk or 1 heaped tbsp coconut cream
- 2 curry leaves
- 1/2 tsp freshly ground black pepper
- Rock salt to taste
- 1 pinch hing (asafetida)
- 1 tsp brown mustard seeds
- 1 1/2 tbsp ghee or mild olive oil
METHOD
- Heat the ghee or oil in a non-stick pan. Add asafetida and mustard seeds. When the seeds start popping, add the okra and curry leaves.
- Fry the okra slices, turning them over occasionally, until slightly brown at the edges and slightly crisp. Remove from heat and cool.
- If using coconut cream, dissolve in a little warm water to thick milk consistency.
- In a bowl, combine the yogurt, coconut milk, salt and pepper. Gently fold in the spiced okra.
- Mix well, and enjoy at lunch as part of a meal.
