Okra Foogath

okra curryIngredients:

  • 1/2 lb okra (ladies finger)
  • 1/2 lb potatoes
  • 1 large onion, chopped
  • 3-4 cloves garlic, grated
  • 1 inch ginger, grated
  • 2 tbsp ghee (purified butter)
  • 1 tsp chili powder
  • 1 cup thick coconut milk
  • 2 tomatoes, sliced
  • 1/2 tbsp lime juice
  • Salt to taste


  1. Trim okra ends and cut them in 3/4 inch pieces
  2. Skin potatoes and cut them in 3/4 inch cubes
  3. Heat 1 tbsp ghee in a nonstick pan and stir fry okra and potatoes till thoroughly done, stirring regularly
  4. Sprinkle 1/2 tsp salt or to taste and gently stir in
  5. Keep fried okra and potatoes aside
  6. In the same pan, heat balance 1 tbsp ghee and stir fry onions till golden brown
  7. To the pan add garlic, ginger, chili powder and stir fry for a minute
  8. Add coconut milk and mix well
  9. Add 1/2 tsp salt or to taste and mix well
  10. Reduce heat and add fried okra and potatoes salt, tomatoes and lime juice and stir well
  11. Adjust salt to taste
  12. Serve hot with your favorite Indian bread / steamed rice

Serves: 4

Inspiration source: Delicious Dishes without meat, Merpati, page 29

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