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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put 6 tbsps. of buttermilk in a cup. | 2. Add gramflour and the ground oats. | 3. Stir to make a paste. | 4. Add the remaining buttermilk, green chillies, ginger, corriander, cumin, turmeric, red chilli powder, fresh corriander and salt to taste. | 5. Heat on low flame. | 6. Cook till the mixture thickens. | 7. Wash okra under running water. | 8. Trim off the top and tail of each piece of okra. | 9. Add salt and red chilli powder (to taste). | 10. Heat oil/ghee in a skillet. | 11. Saute the okra in it. | 12. Add the fried okra to the buttermilk curry. | 13. Cook for 10 minutes. | 14. Temper the curry with mustard seeds spluttered in hot ghee/oil. | 15. Serve hot with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
buttermilk	450			-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
oat	1	tablespoon	roasted ground	14.4525	3.8904	1.0164	0.413
green chilies	4		washed trimmed chopped	388.6057	96.0	0.0	0.0
ginger	1	inch		-	-	-	-
coriander powder	4	teaspoons		21.456	3.9593	0.8906	1.2794
cumin powder	2	teaspoons		-	-	-	-
turmeric powder	1 1/2	1/2		-	-	-	-
coriander leaf	2	tablespoons	washed chopped	0.46	0.0734	0.0426	0.0104
okra	400			13200.0	2980.0	772.0	76.0
salt				-	-	-	-
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
ghee	4	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.