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Crisp Okra in Yoghurt Sauce

This vibrant vegetarian dish features crisp, golden okra rounds served in a light and aromatic yoghurt sauce. By frying the okra until it reaches a beautiful deep brown, you create a satisfying texture that perfectly contrasts with the silky coconut and yoghurt base. Infused with warming cumin and a hint of chilli heat, it is a sophisticated way to enjoy this often-underestimated vegetable, providing a wonderful balance of creamy, zesty, and savoury flavours.

Perfect as a light lunch or served as a side dish alongside steamed basmati rice or warm flatbreads, this homemade recipe is both nourishing and easy to prepare. The addition of toasted mustard seeds and fresh curry leaves brings an authentic fragrant finish that elevates the whole meal. It is a fantastic option for anyone looking to expand their plant-based repertoire with a dish that is naturally high in fibre and packed with spice.

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Ingredients for Crisp Okra in Yoghurt Sauce

  • 110ml vegetable oil, divided

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

  • Sal

  • 90g grated dried unsweetened coconut

  • 1 teaspoon brown mustard seeds, divided

  • 1/2 cucharaditas de semillas de comino

  • 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 cucharaditas de hojuelas de pimiento rojo picante

  • 10 fresh curry leaves (optional)

  • 1 cucharadita de jugo de limón 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.

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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.

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