Best Crisp Okra In Yogurt Sauce Recipes

Crispy Fried Okra in Yogurt Sauce image

Number Of Ingredients 9

2 teaspoons Basic Ginger-Garlic Paste or store-bought
1 1/4 pounds small fresh, tender okra, rinsed and patted dry
1 cup peanut oil for deep-frying
2 teaspoons ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 1/2 cups nonfat plain yogurt, whisked with 1 tablespoon cornstarch until smooth
1 teaspoon salt, or to taste
1/4 teaspoon Garam Masala

Steps:

1. Prepare the ginger-garlic paste. Prepare the okra: cut off a think slice of the stem end of each okra and discard, then cut the okra into 1/3-inch slices. (Cut off and discard the tips only if they look too brown.)2. Heat the oil in a wok until it registers 350°F to 375°F on a frying thermometer or a small piece of okra dropped into the hot oil bubbles and rises to the top immediately. Add the okra (in 2 batches, if needed) and fry until crisp and lightly browned, 2 to 3 minutes. Transfer to a bowl and mix well with the ginger-garlic paste.3. Discard all except 1 tablespoon oil from the wok (use this oil for other cooking, if you like.) Heat the oil and add the cumin, turmeric, and cayenne pepper. Mix in the yogurt-cornstarch mixture, a little at a time, stirring constantly to prevent it from curdling. Cook, stirring, until most of the yogurt evaporates and the sauce becomes thick, 3 to 5 minutes.4. Mix in the fried okra and salt, and cook about 5 minutes, until the flavors are blended. Transfer to a serving dish, top with the garam masala, and serve.VARIATION: A similar curry can be made using 1 cup canned tomato sauce and 1/2 cup coconut milk instead of the yogurt.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Crisp Okra in Yogurt Sauce image

Provided by Maya Kaimal

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 12

7 tablespoons vegetable oil, divided
1 pound okra, trimmed and sliced into 1/8-inch-thick rounds
Salt
1 cup grated dried unsweetened coconut
1 teaspoon brown mustard seeds, divided
1/2 teaspoon cumin seeds
1 small fresh green chile, such as serrano, Thai, or jalapeño, stemmed and quartered
1/2 cup to 1 cup water
1 cup plain yogurt (not Greek-style)
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)
1 teaspoon fresh lemon juice

Steps:

Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.
Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste.
Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.