Crisp Okra In Yogurt Sauce Recipes

CRISP OKRA IN YOGURT SAUCE

Steps:

• Heat 6 tablespoons 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 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste.
• Bring coconut paste and yogurt 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 teaspoon 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.

YOGURT RELISH WITH OKRA

Steps:

• Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the okra. Stir for a minute. Now turn the heat down to medium low. Stir and fry for 8-10 minutes or until the okra is lightly browned. Sprinkle 1/8 teaspoon salt over the okra, mix, and take the pan off the heat. Set aside.
• Put the yogurt in a bowl. Whisk lightly with a fork until creamy. Add 1/4 teaspoon salt and the cayenne. Stir to mix.
• Just before eating, fold the entire contents of the frying pan into the yogurt.

CRISPY FRIED OKRA IN YOGURT SAUCE

Steps:

• 1. Prepare the ginger-garlic paste. Prepare the okra: cut off a think slice of the stem end of each okra and discard, then cut the okra into 1/3-inch slices. (Cut off and discard the tips only if they look too brown.)2. Heat the oil in a wok until it registers 350°F to 375°F on a frying thermometer or a small piece of okra dropped into the hot oil bubbles and rises to the top immediately. Add the okra (in 2 batches, if needed) and fry until crisp and lightly browned, 2 to 3 minutes. Transfer to a bowl and mix well with the ginger-garlic paste.3. Discard all except 1 tablespoon oil from the wok (use this oil for other cooking, if you like.) Heat the oil and add the cumin, turmeric, and cayenne pepper. Mix in the yogurt-cornstarch mixture, a little at a time, stirring constantly to prevent it from curdling. Cook, stirring, until most of the yogurt evaporates and the sauce becomes thick, 3 to 5 minutes.4. Mix in the fried okra and salt, and cook about 5 minutes, until the flavors are blended. Transfer to a serving dish, top with the garam masala, and serve.VARIATION: A similar curry can be made using 1 cup canned tomato sauce and 1/2 cup coconut milk instead of the yogurt.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRISP OKRA IN CREAMY YOGURT

Steps:

• Heat oil in a pan, add okra and shallow fry on very low heat for about 30 mins, tossing occasionally, till the okra looses its water content and becomes dark brown and crisp.
• Add cumin and coriander powder and fry for another 5 mins, add cayenne pepper and salt, toss and fry for another minute or so.
• Take pan off the heat, let it cool slightly, the okra should now be crunchy.
• Whip the yogurt to a smooth consistency, add okra from the pan and mix nicely.
• Serve immediately.