TAJ OKRA MORKOLUMB

The chef of a local Indian restaurant shared this recipe with us. I love the combination of okra, mosaru and black pepper!

Okra- fried
coconut - 2 Tbsp
Ginger- 1 inch piece
Black pepper- 1/2 tsp
green chillies- 2-3
Kotambari- 1/2 kattu
jeera - 1/2 tsp
tomato diced - 1(optional)
Curds

Season mustard, karibevu, perengayam,. Fry okra. Add salt, turmeric. When almost done, add diced tomatoes and cook for about a minute. Allow to cool well.

Grind to a fine paste all the other ingredients with curds (do not use water). Use a little water to clean the grinder (keep this water to use later!).

In a separate bowl, take curd and add salt, turmeric, red chilli powder and perengayam. Beat well. Add the ground paste and masala water to this curd. Pour on to cooled fried okra. Mix well. Heat VERY briefly on very low heat. Serve hot.

Note: The tomatoes may sometimes make the curd curdle (!!), so the heat has to be really low and you have to carefully watch it. To avoid it, you can avoid the tomatoes all together (though I like that taste!).