Best 3 Okra In Curd Recipes

Grandma Oma's Pickled Okra image

Provided by Lorelei Rusco

Time 1h

Yield 24

Number Of Ingredients 6

Steps:

Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

Nutrition Facts : Calories 9.5 calories, Carbohydrate 2.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 584.6 mg, Sugar 0.3 g

Curried Okra image

Provided by Alskann

Categories Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb young okra pods
2 onions
3 tablespoons olive oil
1/2 teaspoon dried hot red chili pepper
1/4-1/2 teaspoon mild curry powder (depending on personal taste)
1/4 teaspoon ground turmeric
salt and pepper, to taste

Steps:

Cut off the ends of the okra pods.
Slice the pods into approximately 1/4 to 1/2 inch rounds.
Peel and slice the onions.
Place the sliced Okra into a glass or stainless steel bowl and sprinkle liberally with salt.
Cover with the iced water, making sure that all slices are under water; refrigerate for at least 2 hours.
Remove the bowl from the refrigerator and drain off the salt water.
Heat the oil in a heavy skillet over medium high heat.
Add the Okra and fry until lightly browned. (Approximately 10 minutes).
Turning frequently to prevent sticking.
Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
Serve hot.

Nutrition Facts : Calories 147.9, Fat 10.3, SaturatedFat 1.5, Sodium 11.7, Carbohydrate 13.3, Fiber 4.7, Sugar 3.7, Protein 2.9

Okra in Curd image

Provided by Girl from India

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

250 g okra
salt
sugar
1 teaspoon ground cayenne pepper, to taste (if using this do not add the chilli while preparing the okra)
1/4 teaspoon cumin powder
1 1/2 cups plain yogurt
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon Urad Dal (white split lentils)
1 red chile, halved (if not adding cayenne pepper to the curd)
1 pinch asafoetida powder
3 -4 curry leaves
finely chopped coriander (to garnish)

Steps:

Take the curd in a bowl and beat it by adding a little buttermilk/ water into a fine paste.
Wash and dry and then cut the okra into round slices of a thickness of 1/4 to 1/2 an inch (as I do) or even bigger.
Add chilli powder (if using),cumin powder, salt and a little sugar to taste and keep it aside.
Heat pan with the cooking oil and add the mustard seeds, urad dal, red chilli (if using) and curry leaves.
Add asofotoeda and the cut okras and keep stirring till the okras are crisp and fried.
Let the crisp okras cool for 10 minutes.
Mix them with the prepared curd.
Garnish with finely chopped corriander leaves.
Note: Use the chilli either in the okra or the cayenne in the curd.
Do not use in both.