---------- Recipe via Meal-Master (tm) v8.00
 
       Title: Okra (Ladies Fingers) Curry
  Categories: Vegetables, Indian
       Yield: 2 servings
 
     225 g  Okra (Ladies Fingers)
       3 T  Oil
            Grated flesh of 1/2 coconut
     1/2 t  Chilli powder
     1/2 t  Turmeric
     1/2 t  Ground cummin
     225 g  Yoghurt
     1/2 t  Mustard seeds
       1    Red chilli, cut into pieces
       1    Sprig coriander leaves
            4-6 curry leaves
            Salt
 
   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
 
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