Okra curry
Okra is a very popular vegetable in India, probable the most popular of them all. Over the past few months our backyard garden has been producing a lot of vegetables, and the most abundant one is okra. So in order to appreciate our plentiful okra harvest we made the traditional dry okra curry. It is usually a side for the main rice meal but my favorite was to eat it is with roti, an Indian flatbread.
Ingredients
- 1 lb fresh okra
- 2 tbs coconut oil
- 1 tbs mustard seeds
- 1tsp salt
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp garam masala
Directions
- Cut the okra into small bite-size pieces
- Heat the oil in a shallow frying pan
- Add the mustard seeds and all the powdered spices and keep on medium flame until the seeds pop
- Add the okra and cook for about 20 minutes, until the okra is tender
- Garnish with fresh curry leaves and serve hot.
Neer mor spiced buttermilk
Neer Mor is the south Indian name for spiced buttermilk. It is traditionally served as the end of meals because of its digestive benefits. It is also the perfect drink for the sweltering heat during the summer months because the blended yogurt cools the body from the inside out. It is an integral part of south Indian thalis and is a popular drink served to the gods in order to “relax” them.
Ingredients
- Thumb size piece ginger
- 1 green chilly
- pinch of salt
- pinch of astofedia
- 3 cups Curd
- 2 cups water
- Half lemon
- 2 tbs chopped coriander
Directions
- Churn or blend the curd in a blender
- Add water and all the spices.
- Add fresh coriander leaves and a splash of lemon juice as garnish while serving.