Wash the okra and dry them on absorbent kitchen paper. Cut into 2.5cm lengths. Heat 1 Tbs oil and fry the okra for about 2 minutes, turning gently, until all the oil has been absorbed. Remove with a slotted spoon and set aside. Blend the coconut with the chilli powder, turmeric and cumin in a blender, adding 1 Tbs water to make a smooth paste. Mix this into the yoghurt. Heat the remaining oil and when hot, add the mustard seeds and red chilli. Let them sizzle for a few seconds, until all the seeds have popped, then add the okra. Turn the heat down and add the yoghurt mix. Cook gently for 2-3 minutes, stirring to prevent the yoghurt from separating, until hot through. Add the coriander and curry leaves, and salt to taste. Source: The Complete Indian Cookbook Compiled: I. Chaudhary Gold Coast, Australia Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 14:14:29 +1000 From: "I. Chaudhary"
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 2|
|Calories from Fat: 438 (69%)|
|Amt Per Serving||% DV|
|Total Fat 48.7g||65 %|
|Saturated Fat 31.3g||157 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 4.5mg||1 %|
|Sodium 104.2mg||4 %|
|Potassium 1023.1mg||27 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 34.1g|
|Protein 11.2g||16 %|
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Calories per serving: 638
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