Aunty Geeta’s Cur-Heee With Crispy Okra
15m prep 20m cook 35m ready
A Gujarati yogurt soup (kadhi) thickened with gram flour and spiced with turmeric, curry leaves, and chili, topped with crispy cumin-spiced okra. Serve with roti for scooping.
Ingredients
- 7 1/16 oz plain yogurt
- 1/4 tsp ground turmeric
- 4 tbsp gram flour
- 2 clove garlic finely chopped
- 12 fresh curry leaves
- 1/4 tsp chilli powder
- 1 tsp salt
- 1 tsp sugar
- fresh coriander finely chopped
- 1 4/15 cups water
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 6 1/6 oz okra finely sliced
- 1/2 tsp salt
- 2 tsp ground cumin
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 244 mg
- Iron: 2.59 mg
- Magnesium: 57.1 mg
- Phosphorus: 193 mg
- Potassium: 527 mg
- Zinc: 1.52 mg
Let's Cook
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Step 1.
In a large, heavy saucepan, combine 200g plain yogurt, ¼ tsp ground turmeric, 4 tbsp gram flour, 2 finely chopped garlic cloves, 12 fresh curry leaves, ¼ tsp chilli powder, 1 tsp salt, 1 tsp sugar, and a small bunch of finely chopped fresh coriander. Slowly whisk in 300ml water. Taste and adjust seasoning if needed. Set the pan over medium heat and cook for 6–8 minutes, stirring very regularly, until the mixture thickens to a soup-like consistency.
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Step 2.
While the cur-heee simmers, make the crispy okra topping. Heat 1 tbsp vegetable oil in a small non-stick frying pan over medium heat. When hot, add 1 tsp mustard seeds and let them sizzle for a few seconds. Add 175g finely sliced okra, ½ tsp salt, and 2 tsp ground cumin. Cook for 6–8 minutes, stirring occasionally, until the okra is softened and browned.
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Step 3.
Divide the cur-heee among 4 bowls. Spoon the crispy okra mixture over the top just before serving.
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