Khuri with Binda: A Creamy Okra Yoghurt Curry Recipe

A creamy, spiced yoghurt curry made with tender okra, fragrant curry leaves and a warming blend of ground spices. This Khuri with Binda recipe from Bibi Aysha Laher is comforting, quick to prepare, and perfect served over steamed rice.

Ingredients

• 1 litre plain yoghurt
• ½ cup dessert cream
• 1 large onion, grated
• 2 medium sized tomatoes, grated
• 400g binda (okra), thinly sliced
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 3 tbsp ghee
• 1 tbsp crushed garlic
• 1 tbsp red ginger garlic masala
• 2 tsp green masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• Salt, to taste
• A sprig of curry leaves

Method

1. In a pot, add the yoghurt and bring to a boil. Remove from heat and set aside.
2. Shallow fry the binda in hot oil until it is no longer slimy. Drain on a paper towel and set aside.
3. Add the mustard seeds and cumin seeds to a pot and place on high heat until the cumin seeds turn black.
4. Add the ghee, and once melted, add the onions and sauté.
5. Add the binda and mix well.
6. Add all the spices and the curry leaves to the tomatoes and mix well.
7. Add the tomato mixture into the pot and leave to simmer until the water has cooked out.
8. Add the yoghurt and cream, then whisk until everything is well blended.
9. Bring to a boil, then serve with steamed yellow or white rice.

Enjoy!