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Mushroom And Okra Curry

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Ingredients

Adjust Servings:
4 garlic cloves peeled and roughly chopped
1 inch piece fresh gingerroot peeled and roughly chopped
2 fresh red chilies seeded and chopped
3/4 cup cold water
1 tablespoon vegetable oil
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon ground cumin
2 green cardamom pods
1/8 teaspoon ground turmeric

Nutritional information

109.8
Calories
40 g
Calories From Fat
4.5 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
21.3 mg
Sodium
15.3 g
Carbs
4.9 g
Dietary Fiber
6.8 g
Sugars
6.4 g
Protein
230g
Serving Size

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Mushroom And Okra Curry

Features:
    Cuisine:

    The earthy flavor of mushroom and the sweet nutty flavor of okra combine delicously in this easy Indian curry. The best way to eat okra is when it is young and freshly picked. I prefer to cook it whole. Just wash and dry the okra and trim the stem ends. Be careful not to slice into the pod itself and allow juice to escape. This can be a main dish for 4 people or a side dish for 6.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mushroom and Okra Curry,The earthy flavor of mushroom and the sweet nutty flavor of okra combine delicously in this easy Indian curry. The best way to eat okra is when it is young and freshly picked. I prefer to cook it whole. Just wash and dry the okra and trim the stem ends. Be careful not to slice into the pod itself and allow juice to escape. This can be a main dish for 4 people or a side dish for 6.,Curry is my favourite i make it myself and even i always try variations in it. This is very simple and easy to make curry recipe.


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    Steps

    1
    Done

    Remove the Seeds from the Cardamom Pods and Grind in a Mortar and Pestle. Set Aside.

    2
    Done

    With Either a Stick Blender or Food Processor, Blend the Garlic, Ginger and Chilies With 3 Tablespoons of the Water, Until Smooth. Set Aside.

    3
    Done

    Heat a Large Pan Over Medium to High Heat, Add the Oil, and When Hot, Add the Coriander and Cumin Seeds and Allow Them to Sizzle For a Few Seconds. Add the Ground Cumin, Cardamom and Turmeric and Cook For 1 Minute. Add the Garlic, Ginger and Chili Paste, the Tomatoes, the Remaining Water, Mushrooms and Okra. Mix Well, Bring to the Boil, Then Reduce Heat, Cover and Simmer For 5 Minutes.

    4
    Done

    Uncover and Cook the Curry For 10 Minutes More, or Until the Okra Is Tender.

    5
    Done

    Serve Hot, Garnished With the Cilantro and Accompanied by Rice and a Tangy Indian Relish.

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    Deborah Flores

    Taco truck maestro serving up authentic and mouthwatering Mexican street food.

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