Petitchef

Masala bhindi ( okra ) and spicy thai vegetable curry

Main Dish
6 servings
20 min
30 min
Very Easy
Here an easy with raire and very good receipt, it is a delight and original, it is good for the health of your children.

Ingredients

Number of serving: 6
500 g bhindi (okra )

2 onions, sliced

1 tablespoon cooking oil

1 ½ teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon turmeric powder

¼ teaspoon sweet paprika powder

2 cloves garlic, crushed

1 long green chilli , chopped

1 spring curry leaves

½ teaspoon ground ginger

½ cup ( 125 ml ) water

30 ml tomato paste

1 tablespoon white vinegar

1 teaspoon sugar

Salt to taste

1 tablespoon fresh chopped coriander leaves

¼ teaspoon garam masala powder


1) Spicy Thai vegetable curry:

4 carrots , peeled and cut into chunks

225 g pumpkin, peeled, deseeded and cut into cubes

2 shallots, chopped finely

2 garlic cloves , chopped

1- Inch piece fresh galangal , sliced

1 lemon grass stalk, cut white part and chopped finely

4-6 springs Thai basil

2 red chillies, deseeded and chopped

3 tablespoon Thai yellow curry paste

2 tablespoon cooking oil

150 ml vegetable stock

400 ml coconut milk

25 g toasted pumpkin seeds , to garnish

Preparation

  • Heat oil in large pan , fry onions until browned lightly. Add cumin seeds and stir well , until seeds starts to pop. Add garlic , chopped green chilli , curry leaves, salt to taste coriander powder , turmeric powder , paprika and ginger, stir well until fragrant.
  • Heat oil in large pan , fry onions until browned lightly. Add cumin seeds and stir well , until seeds starts to pop. Add garlic , chopped green chilli , curry leaves, salt to taste coriander powder , turmeric powder , paprika and ginger, stir well until fragrant.
  • Pour the stock into a large saucepan and bring to boil. Add the galangal, half the garlic , the lemon grass and chillies and simmer for 5 minutes. Add the carrots and pumpkin and simmer for 5 ? 6 minutes, until tender.
  • Meanwhile , heat the oil in a wok or frying pan and stir- fry the shallots and the remaining garlic for 2- 3 minutes. Add Thai yellow curry paste and stir-fry for 1- 2 minutes.
  • Stir the shallot mixture into sauce pan and add the coconut milk and basil. Simmer for 2- 3 minutes. Serve hot ,sprinkled with the toasted pumpkin seeds.

Photos

Masala Bhindi ( okra ) and Spicy Thai vegetable curry, photo 1Masala Bhindi ( okra ) and Spicy Thai vegetable curry, photo 2


Comments:

16/04/2013

Easy to cook. The product? Awesome

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