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."
 
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photo by tiramisu624b photo by tiramisu624b
photo by tiramisu624b
Ready In:
40mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
  • With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
  • 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.
  • Uncover and cook the curry for 10 minutes more, or until the okra is tender.
  • Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

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Reviews

  1. 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.
     
  2. This was edible, but it was also disappointment. I was looking for an okra recipe, to see if I like okra, but I think I'll keep looking. <br/><br/>I found the seasoning bland. I also agree that is too watery. I tried adding tomato paste and molasses, but that didn't help much. I prefer my curry thicker, with more complex flavor.
     
  3. This was really good! I used cremini mushrooms. I also used 1 tsp coriander and 1 tsp cumin (2 tsp total) in place of the coriander and cumin seeds. I added a tablespoon of cornstarch at the end to thicken it up as well, it was just a little too watery looking to me. We had it with jasmine rice and a mango relish. I will definitely make this again.
     
  4. The flavors were a little to earthy for me. It didn't taste like traditional Indian curry to me.
     
  5. Hi there! After many months I got the opportune time today morning to try out not one but three recipes of which this was the first. I got my maid, Salma, to making this. She did a real good job considering the lady did not even know what mushrooms looked like or what they were and that okra meant ladyfinger(what we call as bhindi). We did not change a thing in the recipe. It was containing just about everything. We used 1/2 tsp. red chilli powder instead of 2 whole red chillies. We also used 8 FRESHLY BOUGHT tomatoes instead of a can of tomatoes. Not that lucky to get fresh mushrooms, we had to use a tin of mushrooms, but it was all good. The ingredients are all well written, my only suggestion is to write out the recipe as follows because those of us who are seasoned cooks won't have a problem, but the beginners will stumble and not get the 'right' taste if they follow step 3. I would suggest writing out the recipe's third step and what follows as follows:- Heat oil in a heavy bottomed vessel. Once hot, add cumin and corriander seeds and let them sizzle for about a minute and half. Then add the prepared paste(done in step 2). Saute for a few minutes, then add the cumin and cardamom powders. Mix well. Fold in the tomatoes and some water to allow them to cook. Allow tomatoes to cook till softened. Then add the turmeric and red chilli powders. Mix well, fold in mushrooms and okra and cook till they are softened. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes. Uncover and cook the curry for 10 minutes more, or until the okra is tender. Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish. Thank you for sharing this, Daydream! We had this with rotis and some Cabbage rice(recipe is posted separately by one of the Zaarians).
     
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RECIPE SUBMITTED BY

<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p> 8725212"
 
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