How to prepare okara curry. pls help.?

Answer 1

Okra (Ladies Fingers) Curry

225 g okra
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.

or

Okra and Green-Pea Curry
FAST
SERVES: 4
ingredients
3 tablespoons cooking oil
2 onions, sliced
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon fennel seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 cup canned diced tomatoes with their juice (from one 15-ounce can)
2 10-ounce packages frozen cut okra, defrosted
1 10-ounce package frozen peas
1/2 cup water
2 3/4 teaspoons salt
1 tablespoon lemon juice
1/2 cup chopped cilantro


directions
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the fennel seeds, coriander, cumin, turmeric, and cayenne and cook, stirring, for 1 minute longer. Increase the heat to moderate. Add the tomatoes and cook, stirring frequently, until no liquid remains in the pan, about 5 minutes.
Add the okra, peas, water, and salt and simmer just until the vegetables are tender, 3 to 5 minutes. Stir in the lemon juice and cilantro.
NOTES Since perfectly fresh, sweet peas are so hard to find, frozen peas are almost always an acceptable substitute. In fact, frozen peas are generally of such high quality, we rate them as our favorite frozen vegetable.

or

INGREDIENTS:
1 pound okra, washed, trimmed, cut into 1/2-inch thick slices
2 tablespoons vegetable oil
1 large onion, quartered and sliced
dash cayenne pepper, or more to taste
1/4 teaspoon ground turmeric
1/4 teaspoon mild curry powder, or to taste
salt and pepper, to taste
PREPARATION:
Heat the oil in a large heavy non-stick or well seasoned iron skillet; add okra and fry for 10 minutes, turning frequently to keep from sticking. When the okra is lightly browned, add remaining ingredients.



and this one is the best



Mushroom and Okra Curry
The earthy flavor of mushroom and the sweet nutty flavor of okra combine delicously in this easy Indian curry. The best way to eat okra is when it is young and freshly picked. I prefer to cook it whole. Just wash and dry the okra and trim the stem ends. Be careful not to slice into the pod itself and allow juice to escape. This can be a main dish for 4 people or a side dish for 6.
4 garlic cloves, peeled and roughly chopped
1 inch piece fresh gingerroot, peeled and roughly chopped
2 fresh red chilies, seeded and chopped
3/4 cup cold water
1 tablespoon vegetable oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 green cardamom pods
1/8 teaspoon ground turmeric
1 (14 ounce) can peeled and chopped tomatoes
1 lb mushrooms, halved (or quartered, if large)
8 ounces okra, washed, dried and trimmed
2 tablespoons chopped fresh cilantro

4-6 servings Change size or US/metric
Change to: servings US Metric

40 minutes 20 mins prep

Answer 2

Okara Curry

1 cup okara
1 onion
1/2 - 1 tsp. minced red chili, to taste
1 tsp. turmeric
1/2 tsp. ground cumin
600g. tomatoes, chopped (about 1 1/2 pounds)
4 mild green chilies, seeded and julienned (or 1 4-oz can chopped green chilies)
2 tsp. ground coriander
1/2 tsp. curry powder
salt
3/4 cup water
2 tsp. mustard seeds

1. Puree okara, onion, red chili, turmeric and cumin in food processor until ground. Heat a nonstick pan or wok over medium-high heat and add okara mixture. Stir constantly for a minute or two, until fragrant.

2. Add tomatoes, chilies, coriander, and curry powder, and stir for a minute. Add salt to taste and water, and bring to the boil. Reduce heat to low, cover, and simmer gently for 30 minutes or so, until tomatoes have completely collapsed.

3. Just before serving, stir in mustard seeds and serve immediately with steamed basmati or jasmine rice.

Answer 3

uh.... i made tht b4...but i forget how 2 make it...sorry

Answer 4

go to allrecipes.com or cooks.com!