Mushrooms - 450g (quartered)
Okra - 225g (trimmed and cut into 1/2 inch slices
Canned tomatoes - 400g
garlic - 4 cloves (chopped)
Ginger - 1 tbsp (chopped)
Red chilies - 2 to 3 (chopped)
Water - 3/4 cup
Oil - 1 tbsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Cardamom pods - 2 (seeds removed and crushed)
Ground turmeric - 1 pinch
Cilantro - 2 tbsp (chopped)
Cooked white rice - to serve with curry
For mango relish:
Ripe mango - 1
Garlic - 1 clove (crushed)
Onion - 1 (finely chopped)
Ginger - 2 tsp (grated)
Red chili - 1 (finely chopped)
Pinch of salt and sugar
To make the mango relish, peel the
mango, and get rid of the core inside. Use a food
processor to mash it up.
Add in the rest of the relish ingredients
and mix well. Set aside.
For the main dish:
Place garlic, ginger, chilies and
3 tbsp of water in a blender. Blend until smooth.
Heat oil in pan and add coriander
seeds, cumin seeds, cardamom seeds, and turmeric.
Let it sizzle for a minute or so.
Add the paste from the blender.
Add tomatoes, water, mushrooms,
okra. Stir and bring to a boil. Reduce the heat
and let it simmer for 5 to 10 minutes. Cook until
the okra is tender.
Mix in the chopped cilantro and
serve with rice and mango relish.
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