BM #113 : Week 4, Day 3
Theme : A-Z Curries
A typical South Indian meal includes rice, sambar of some kind and one or two veggie side dishes. On the days when I am not in a mood to cook all this, I just make a curry and serve with plain basmati rice or jeera rice. This is one such curry I had made with some ladies finger I had at home. When I saw this recipe in Vegan Richa’s Indian cooking book. I wanted to try it out. I have never had this combination of sesame seeds and coconut with okra, I am glad I tried this recipe, because it’s a keeper!
It doesn’t take a lot of time to prepare this recipe. It involves cooking of okra first and then making of the masala. The masala is a little different from the usual onion tomato base because of the addition of sesame seeds and coconut. It lends a nice and different taste to this gravy. This is slightly thick curry, but you can adjust it to your preference.
Read on for the recipe.
- 2 tablespoon oil, divided
- 4 cups okra, cut into 1” pieces
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 medium onion, chopped
- 4 cloves of garlic
- 1” piece of ginger
- 1 medium tomato, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 2 tablespoons sesame seeds
- 2 tablespoons dry coconut flakes
- Salt as needed
- Heat 2 teaspoons of oil in a wide pan. Add the okra and cook, stirring in between, until it’s done and slightly crisp on the edges. Transfer to a bowl and set aside for now.
- In the same pan, add a teaspoon of oil and add the coriander and cumin. Once the sesame seeds starts changing color, add the chopped onions, ginger and garlic. Sauté until onions are cooked.
- Add the spice powders next – chili powder, turmeric, garam masala and salt. Once it’s all well mixed, add the tomatoes along with sesame seeds and coconut. Cook until the tomatoes are done and mushy. Take off the heat, let it cool completely and transfer to a blender jar.
- Make a paste of the onion, tomato, coconut mixture, adding about 1/2 cup water to make it a smooth paste.
- Add this puree back to the pan and bring it to a boil. Add the cooked okra and let everything cook on a low flame for about ten minutes. You can add more water to bring it to a consistency you like. Taste and adjust seasonings. Take off the heat and serve with rice or roti.
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2 thoughts on “Okra curry with coconut and sesame seeds”
Sometimes I add a few peanuts as well to a similar base and cook a capsicum curry. I can therefore imagine that this base is flavor loaded.
The curry sounds fantastic Rajani. I have made this preparation with aloo, not with lady’s finger. will surely have to try it sometime..