When we were growing up, the vegetable “Okra” was a favourite dish in our household. My grandfather said that each okra seed was packed with nutrients equivalent to an egg. I am not sure whether there is any scientific proof of this statement. Sometime, we ate young tender okras fresh from the garden at my grandfather’s request. Plenty of okra plants grew in the backyard, and tender ones plucked at the right time. If they are left too long in the tree, the okra pods become hard and inedible. Okras can be dried and seeds planted in fertile soil at the appropriate season.
I buy okras from Harris Farm. Pick okra that is fresh, firm to touch and green without blemish spots. Wash the okra pod well in water and dry thoroughly with a paper towel. Slicing okra just before cooking inhibits the release of a slimy substance from the inside of the pods. Using a sharp knife, cut off the pointy end of the okra and then slice into smaller pieces.
- Okra pods – 400 gm
- Long Green Chillies – 3
- Small Red Thai Chillies – 2
- Medium size onion -1
- Water – 200 cc
- Curry Leaves – few sprigs
- Coconut milk – 4 table spoon
- Lemon or lime – 1/2
- Salt to taste
Slice the okras into small pieces and put them into a pan. Cut both red and green chillies to small parts and chop the onion. Transfer okra, chilli and onion mixture into a pot cover it with 200 ml water and cook in slow fire. Once the okra is cooked, add the coconut milk and curry leaves and let it simmer for a few minutes. Add salt to taste, remove from fire and squeeze in the lemon juice.
Points to Note:
- Evaporated milk or Soy Milk can be used instead of coconut milk.
- Optional -half tea spoon turmeric powder can be added before adding milk to the curry.
- If chillies are hot, you can reduce the quantity to 2 long green chillies and 1 small red chilli.