Okra Tamarind Curry

Okra Tamarind Curry - 3 Guiding Stars

Active Time

15 min.

Total Time

45 min.

Servings

4 (171 g)

Although the curries of southern India are less well-known in the United States, they are a unique treat worth adding to your regular recipe rotation. Based on tamarinds instead of tomato or coconut, this curry is marvelously tangy.

Ingredients

20-25 tender okra, cut into 1" pieces
3 Tbsp. tamarind pulp
1 Tbsp. canola oil
½ tsp. mustard seeds
2 springs of fresh curry leaves
8-10 dry red chilies
4 Tbsp. coriander seeds
½ tsp. cumin
2 Tbsp. rice, uncooked

Directions

Place the okra, tamarind pulp and ½ cup water in a pan and bring to a boil. Simmer until the okra changes color and is just tender.
Dry roast the whole spices (chiles, coriander and rice) one at a time, until fragrant, Grind them into a coarse powder with a mortar or spice grinder.
Heat oil in a new pan and add the mustard seeds. When it starts to splutter, add the curry leaves and the spice powder. Fry it briefly before adding the cooked okra, taking care not to burn the spices. Add liquid to reach desired consistency, cooking down the liquid and adding a bit more until the flavors are as you like them.

Nutritional analysis per serving: Calories 140; Total Fat 5g (6% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 15mg (1% DV); Total Carbohydrate 24g (9% DV); Dietary Fiber 6g (21% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 4g; Vitamin D 0% DV; Calcium 8% DV; Iron 15% DV; Potassium 10% DV; Vitamin C 160% DV; Manganese 35% DV; Vitamin B6 35% DV.