- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 150 g natural yogurt
- 2 tbsp gram flour
- 2 tbsp sunflower oil
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 cm ginger, grated
- 150 g okra, tops cut off, each halved lengthways
1. Combine the yogurt and the gram flour in a large bowl. Gradually add enough cold water to make a soupy consistency, whisking all the time to remove any lumps. Leave on one side.
2. Heat the oil in a heavy-bottomed saucepan and add the mustard seeds. As soon as they begin to pop, add the turmeric and the ginger, reserving a pinch for the garnish.
3. Add the okra, season with salt, and stir gently until the okra is coated with the spices.
4. Cover the pan with a concave-shaped lid, designed to hold water. Fill the lid with cold water. As the vapours in the pan rise and hit the cold lid above, they'll condense back into the pan and this will help to cook the okra.
5. After about 10 minutes, pour in the yogurt and flour mixture. When it is quite hot but not boiling, reduce the heat and cook on a low heat until the sauce thickens. Keep stirring to prevent it from curdling. If this should happen, lightly whisk the curry and it will come together. Simmer for 2-3 minutes.
7. Serve hot, sprinkled with the reserved grated ginger.
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