Crisp Okra in Yoghurt Sauce

Ingredients for Crisp Okra in Yoghurt Sauce

• 110ml di olio vegetale, diviso

• 450g okra, trimmed and sliced into 1/8-inch-thick rounds

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• 90g grated dried unsweetened coconut

• 1 teaspoon brown mustard seeds, divided

• 1/2 cucchiaini di semi di cumino

• 1 small fresh green chilli, such as serrano, Thai, or jalapeño, stemmed and quartered

• 120ml to 240ml water

• 240ml plain yoghurt (not Greek-style)

• 1/8 cucchiaini di fiocchi di peperoncino rosso piccante

• 10 fresh curry leaves (optional)

• 1 cucchiaino di succo di limone fresco

Heat 90ml oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.

Purée coconut, 1/2 teaspoons mustard seeds, cumin seeds, and chilli in a blender or food processor with enough water (120ml to 240ml ) to form a fine paste.

Bring coconut paste and yoghurt to a bare simmer in cleaned skillet, stirring, then remove from heat.

Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoons mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.

Avvertenza

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