Monday, July 2, 2012

Mushroom Okra Curry

Its okra season and I plan to take full advantage of it!

4 chopped garlic cloves
1 inch fresh ginger, grated (if you keep it in the freezer, it grates nicely)
1-2 fresh chilies seeded and chopped
¾ c cold water
1 tbsp coconut oil
1 tsp coriander seed
1 cumin seed
1 tsp ground cumin
2 green cardamom pods (seeds removed and ground)
Pinch turmeric
14 oz can diced tomatoes
1 lb mushrooms, quartered if large
8 oz okra, cut into ½ inch slices
2 tbsp cilantro

This pic is kind of sad. Once my pics are off the camera I don't do much more editing.
No biggie. I used some home-made paneer cheese a friend made.
Amazing dish!!
Place garlic, ginger, chilies and 3 tbsp of water in your food processor, process away. Heat coconut oil in a large saucepan. Add coriander and cumin seeds and let them sizzle in the pan a few seconds. Add ground cumin, cardamom and turmeric and cook for a bout a minute. Add the garlic paste from the processor, the tomatoes and the remaining water to the saucepan. Mix it up really good then add the mushrooms and okra. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 5 minutes. Remove cover, turn up the heat a bit and cook 5-10 minutes more or until okra is soft. Stir in the chopped cilantro and you’re done! Around here we serve it over brown basmati rice… delish! Enjoy this summer, okra treat!

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