The Turmeric Cookbook by Aster

Author:Aster
Language: eng
Format: epub
Publisher: Octopus
Published: 2017-07-19T04:00:00+00:00

BHINDI MASALA CURRY

This is a lightly spiced North Indian dish using the rather unheralded okra, which you do have to be careful not to overcook as they go slimy. They’re delicious in this traditional veg curry.

SERVES 4 AS A SIDE DISH

2 tablespoons coconut oil

300g okra, each sliced at an angle into 3–4 pieces

1 large onion, finely diced

1 bay leaf

1 teaspoon ground turmeric

½ teaspoon chilli powder

½ teaspoon ground coriander

½ teaspoon ground cumin

200ml water

10g fresh coriander, chopped

sea salt flakes

rice or Indian bread, to serve

For the tomato paste

3 ripe tomatoes

1cm piece of fresh root ginger, peeled and roughly chopped

4 garlic cloves

2 green chillies

2 cloves

½ teaspoon ground cinnamon

2 tablespoons natural yogurt

For the tomato paste, put the tomatoes, ginger, garlic and chillies in a food processor and blend together until completely smooth. Crush the cloves with the cinnamon and add to the paste. Stir in the yogurt and leave to one side.

Melt half the coconut oil in large frying pan over a low heat and fry the okra for 10–15 minutes until almost cooked – still firm but slightly browned all over. Remove from the pan and drain on kitchen paper.

In the same pan, add the remaining coconut oil and fry the onion with the bay leaf until completely soft and slightly caramelized. Add the ground spices and stir quickly so as not to burn them. Stir in the tomato paste and keep cooking over a low heat until the sauce has thickened. Add the water, season with salt and give it a very good stir. Return the okra to the sauce and cook for another 5 minutes. Do not cook for longer otherwise the okra will go extremely slimy.

Add the chopped coriander and serve with rice or a good Indian bread to soak up the sauce.

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