This week on The Goya Journal, we're celebrating the release of Ummi Abdulla's new book, A Kitchen Full of Stories, which has been seven years in the making. (You can pre-order the book here.)
This recipe, from one of her older cookbooks, Malabar Muslim Cookery, is a recipe for spicy okra curry that comes together in a matter of minutes. It pairs well with rice or even some orotti (Malabari rice roti), if you have access to that.
Vendakka Mulakittathu (Hot Lady's Finger Curry)
200 g okra
2 green chillies
1 large onion
100 g tomatoes
2 tsp chilli powder
1/2 tsp turmeric powder
4 cloves garlic
Tamarind (the size of a small lime)
1/4 tsp mustard seeds
1 sprig curry leaves
2 tsp oil
salt to taste
Wash and cut the okra into thin round pieces. Chop the tomatoes, onion and green chillies. Crush the garlic. Soak the tamarind in a little water and squeeze out juice.
Heat the oil. Add the okra and onion. Fry till lightly browned. Add all the ingredients except tamarind and mustard. Fry for 2-3 minutes. Add the tamarind water and salt.
Cook till the okra is done.
Temper with mustard and curry leaves.
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