Ingredients:

• 1/2 kg – Beef or mutton/lamb, cut into medium sized pieces
• 1/2 kg tender lady’s finger/okra cut into 1 inch size pieces
• 2 medium sized Onions chopped
• 2 large Tomatoes pureed
• 1/2 cup Coconut paste
• A small bunch of Coriander leaves chopped
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 tsp chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp Turmeric powder
• Salt to taste
• 2 Green chillies chopped
• 2 tbsp oil

Method:

1. Heat oil in a suitable pan or pressure cooker and fry the chopped onions till golden brown.
2. Add meat, ginger and garlic paste and saute for some time.
3. Add the chilli powder, coriander powder, cumin powder, green chillies, coconut and salt and fry for a few minutes.
4. Add the tomato puree and fry till the oil separates from the masala.
5. Now add 2 cups of water and cook till the meat is tender.
6. Meanwhile, lightly fry the lady’s finger/okra in a little oil for about 2 minutes.
7. When the meat is cooked, add the lady’s finger/okra pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the lady’s fingers are cooked.
8. Garnish with chopped coriander leaves.
9. Serve hot with plain rice.

Recipe courtesy of Bridget White-Kumar