Name: Spiced okra with yoghurt
Yield: 4
Ingredients: 2 tbsp grapeseed oil; 1 tsp brown mustard seeds; 1 tsp each cumin and coriander seeds, coarsely crushed; ½ tsp each ground turmeric and garam masala; 1 tbsp finely grated ginger; 600 gm okra, halved lengthways; 180 gm natural yoghurt; ¼ cup coarsely chopped coriander

This dish makes a great shared appetiser served with grilled flatbread, or a side to grilled lamb or prawns. Some people are put off by the slimy texture of okra, but it’s barely noticeable when it’s stir-fried. If the okra is left whole it’s even less sticky. Either way, we love it.

Ingredients

2 tbsp grapeseed oil

1 tsp brown mustard seeds

1 tsp each cumin and coriander seeds, coarsely crushed

½ tsp each ground turmeric and garam masala

1 tbsp finely grated ginger

600 gm okra, halved lengthways

180 gm natural yoghurt

¼ cup coarsely chopped coriander

Method

Main

1.Heat oil in a large deep frying pan over high heat. Add mustard seeds and stir until they pop (10-20 seconds), then add remaining spices and ginger, and cook until fragrant (1-2 minutes). Add okra and stir occasionally until starting to turn golden and tender (4-6 minutes). Season to taste and serve with yoghurt scattered with coriander.

Recipe / styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

Main

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