Okra & Tomato Gravy


Ingredients

  • 4 oz okra
  • Oil for frying
  • ½ cup sliced red onions
  • 3 – 4 garlic cloves sliced into 2 or 3 pieces
  • ¼ teaspoon mustard seeds
  • 1/8 teaspoon fenugreek seeds
  • 1 tablespoon canola oil
  • 2 tomatoes quartered
  • 1 ½ – 2 cups water
  • ¼ cup milk or coconut milk
  • 1 teaspoon chili powder
  • ¼ teaspoon coriander
  • ¼ teaspoon cumin powder
  • 1 strand curry leaves

Method

  • The okras should be young, small and firm
  • Wash okra and pat dry completely with a paper towel
  • Once dry, add oil to a frying pan and shallow fry until okra start turning light brown
  • Drain on paper towel
  • In a saucepan add 1 tablespoon oil and add mustard seeds
  • Once the mustard seeds start splattering, add onion, garlic and fry until onion is transparent
  • Add fenugreek seeds and fry for another minute
  • Add fried okra, quartered tomatoes, water, chili powder, cumin powder and coriander powder to the saucepan and bring to a boil
  • **If using coconut milk, add it and reduce flame to medium and boil for about 10 – 15 minutes.
  • Add curry leaves and cook for another minute or two
  • Serve warm with pittu
  • ** if using normal milk, after boiling for 10 -15 minutes add milk with curry leaves and cook for another minute or 2

Yields: 2 – 3 servings as side dish

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