---------- Recipe via Meal-Master (tm) v8.00

      Title: Okra (Ladies Fingers) Curry
 Categories: Vegetables, Indian
      Yield: 2 servings

    225 g  Okra (Ladies Fingers)
      3 T  Oil
           Grated flesh of 1/2 coconut
    1/2 t  Chilli powder
    1/2 t  Turmeric
    1/2 t  Ground cummin
    225 g  Yoghurt
    1/2 t  Mustard seeds
      1    Red chilli, cut into pieces
      1    Sprig coriander leaves
           4-6 curry leaves
           Salt

  Wash the okra and dry them on absorbent kitchen paper. Cut into 2.5cm
  lengths.

  Heat 1 Tbs oil and fry the okra for about 2 minutes, turning gently, until
  all the oil has been absorbed. Remove with a slotted spoon and set aside.

  Blend the coconut with the chilli powder, turmeric and cumin in a blender,
  adding 1 Tbs water to make a smooth paste. Mix this into the yoghurt.

  Heat the remaining oil and when hot, add the mustard seeds and red chilli.
  Let them sizzle for a few seconds, until all the seeds have popped, then
  add the okra.

  Turn the heat down and add the yoghurt mix. Cook gently for 2-3 minutes,
  stirring to prevent the yoghurt from separating, until hot through. Add
  the coriander and curry leaves, and salt to taste.

  Source: The Complete Indian Cookbook

  Compiled: I. Chaudhary
  Gold Coast, Australia

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