Okra Curry

I returned from my shopping tour to the Indian store with fresh okra and research in several food blogs resulted in taking this recipe as an operating base.

OKRA CURRY
15 okra
½ cup water
½ cup coconut milk
1 shallot – minced
1 clove garlic, minced
3 green chilies 1 tbs coconut, made into a paste
1 tbsp Niter Kebbeh
1 tsp black mustard seeds
½ tsp cumin
5 fresh curry leaves
salt


Method:
Wash and slice okra, mince garlic and onion, paste coconut with chilies.

In a pan heat the niter kebbeh, add the mustard seeds, close lit, wait until they pop ( 30 seconds).
Add Curry leaves (they crackle), then add garlic and cumin.

After 2 minutes add rest of ingredients, cover and let simmer for 5 minutes at medium low heat.
Stir gently and let simmer for another 10 – 15 minutes. The less you stir, the more intact the ocra remain.

I served the okra curry with sorghum.