OKRA WITH COCONUT CASHEW GRAVY

2 Jun

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                               OKRA WITH COCONUT CASHEW GRAVY

Okra or lady’s finger as its more commonly know is a favorite of many due to its taste. Few know that apart from being rich in antioxidants it is a high source of calcium, potassium and vitamin c.

 Serves: 4                               cooking time: 25 minutes

INGREDIENTS

  •     OKRA – 500 grams
  •     2 Medium onions- sliced finely
  •     2 Tomatoes- chopped
  •     Ginger Garlic paste – 1 tsp
  •     Yogurt- 1 cup
  •     Coconut – 1 tsp
  •     Cashew Nuts – 10 soaked
  •     Garam masala- 1 tsp
  •     Chili powder – 1 tsp
  •     Coriander powder – 1 tsp
  •      A pinch of dried fenugreek leaves (kasuri methi)
  •     2 tsp – olive oil
  •    coriander leaves to garnish

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           METHOD:

Wash and dry the okra. I keep it for at least an hour before I start cooking. (Do not allow the okra to get mushy, it should be in its whole shape yet be soft to bite.   When they are dry, chop them in two inch pieces). And sauté them in a kadai with 1 tsp oil. Take them out and keep aside.

In the same pan add spoonful oil and fry the onions, add ginger garlic paste and sauté for a minute. Grind soaked cashews and coconut to a smooth paste and keep aside.  Add the tomatoes to the cooking pan and cook till they are mushy. Add the red chili powder, coriander powder, garam masala powder. Sauté for a few seconds and add the fried okra. Add ground cashew coconut paste along with kasuri methi powder.  Add yogurt, salt and half a cup of water. (Skip the water if you want a semi-dry version) Cook for 5 minutes more and switch off the flame. Garnish with coriander leaves. Serve it hot with phulkas or rice.

If you like you can give a tempering of – mustard seeds, cumin seeds and dry red chilies.

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   you may also like STUFFED OKRA, RIDGEGOURD AND EGGS GRAVY , BABY BRINJAL MASALA , WHITE KIDNEY BEANS GRAVY

 

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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One Response to “OKRA WITH COCONUT CASHEW GRAVY”

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