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Okra in Buttermilk with Black Mustard and Fresh Curry Leaves Recipe

Ingredients

How to make it

  • Pour 1/4 cup vegetable oil and 1/4 cup mustard oil into each of two large skillets. Place the skillets over medium heat, and divide the mustard seeds, between them. When the mustard seeds begin to pop, divide the curry leaves, tumeric, ginger, and chiles between the two skillets, stirring to combine. Cook 30 seconds more.
  • Increase the heat to medium-high, and divide the okra between the skillets. Stir well for 1 or 2 minutes to coat the okra with the spices.
  • Reduce the heat to medium-low. Divide the buttermilk between the skillets; bring to a gentle simmer. Stir about 1 tbs of salt into each skillet, and continue to simmer until slightly thickened, 2 to 3 minutes. Reduce the heat to low; stir half of the yogurt into each skillet and heat until just warmed through. Remove the heat, salt to taste, and serve.

Reviews & Comments 2

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    " It was excellent "
    goodeat ate it and said...
    Yummy!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    very different bet its delicous thanks for sharing
    Was this review helpful? Yes Flag

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