Mushroom okra curry

Name: Mushroom okra curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 garlic cloves; 1 inch fresh ginger; 8 ounces okra cut into ½ inch slices; 8 ounces mushroom cut; 1-2 fresh red chillies, finely chopped; 1 tbsp sunflower oil or as required; 1 tsp coriander seeds - crushed; 1 tsp cumin seeds; 1 tsp cumin powder; Pinch of turmeric; ½ tsp red chili powder; 2 green cardamom pods, seeds removed and ground; 14 ounce can chopped tomatoes; 2 tbsp chopped cilantro; Salt to taste; For Mango Relish; 1 large mango; 2 cloves garlic, crushed; 1 small onion, finely chopped; 2 tsp grated fresh ginger root; 1 fresh red chilli, seeded and finely chopped; Pinch of salt and sugar to taste

Written by Mudita Bhageria on July 25, 2019 in Curry, Rice

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Mushroom okra curry

Recipe by Mudita BhageriaCourse: Curry, Rice, MainCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This is a very colorful curry with the fresh ginger mango relish! It’s best served with plain basmati rice.

Ingredients

4 garlic cloves
1 inch fresh ginger
8 ounces okra cut into ½ inch slices
8 ounces mushroom cut
1-2 fresh red chillies, finely chopped
1 tbsp sunflower oil or as required
1 tsp coriander seeds – crushed
1 tsp cumin seeds
1 tsp cumin powder
Pinch of turmeric
½ tsp red chili powder
2 green cardamom pods, seeds removed and ground
14 ounce can chopped tomatoes
2 tbsp chopped cilantro
Salt to taste
For Mango Relish
1 large mango
2 cloves garlic, crushed
1 small onion, finely chopped
2 tsp grated fresh ginger root
1 fresh red chilli, seeded and finely chopped
Pinch of salt and sugar to taste

Directions

First to make the mango relish, peel the mango and cut off the flesh from the pit.
In a bowl, mash the mango flesh with a fork, or use a food processor/blender and mix in the rest of the relish ingredients. Keep aside.
Add garlic, ginger, and chiles and 3 tbsp water in the blender and make a smooth paste.
Heat the sunflower oil in a large saucepan and add the coriander seeds and cumin seeds. Allow them to sizzle for a few seconds.
Add the ground cumin, cardamom and turmeric and cook for about 1 minute or more.
Add the garlic paste, tomatoes and remaining water, then stir to mix well.
Add mushrooms and okra and mix again, then bring to a boil. Mix and reduce heat, then cover and simmer for about 5 minutes.
Remove the cover then turn up the heat a little bit. Cook for another 5 minutes, or until the okra is tender but not too soft.
Stir and garnish with chopped coriander leaves.
Enjoy! Serve with paratha and mango relish.