Ingredients
2 tbsp ghee
1 Onion, finely chopped
3 Garlic cloves, finely chopped
1 / 4 Cup green coriander, chopped
1 / 2 kg large okra, deiced
8 Cups chicken broth
2 tsp lemon juice
1 tsp dried coriander powder
Salt and pepper
1 Onion, finely chopped
3 Garlic cloves, finely chopped
1 / 4 Cup green coriander, chopped
1 / 2 kg large okra, deiced
8 Cups chicken broth
2 tsp lemon juice
1 tsp dried coriander powder
Salt and pepper
Method
-Heat 1 tablespoon ghee in a large pan over
medium heat, add onions and 2 garlic cloves, stirring for about 5
minutes.
-Add coriander, okra, and stir.
-Add broth, lemon juice, and seasoned with salt and pepper.
-When the soup starts to boil, reduce heat, cover and leave for 30 minutes, or until done.
-Heat the remaining ghee in a frying pan over medium heat, add garlic, dried coriander and rotate until it becomes a golden color.
-Add garlic mixture to the okra, cover directly to get the flavor and smell of garlic and coriander.
-Put the mixture in a blender and beat until liquid becomes thick.
-Heat the mixture, and leave for 5 minutes to boil again and serve warm.
-Add coriander, okra, and stir.
-Add broth, lemon juice, and seasoned with salt and pepper.
-When the soup starts to boil, reduce heat, cover and leave for 30 minutes, or until done.
-Heat the remaining ghee in a frying pan over medium heat, add garlic, dried coriander and rotate until it becomes a golden color.
-Add garlic mixture to the okra, cover directly to get the flavor and smell of garlic and coriander.
-Put the mixture in a blender and beat until liquid becomes thick.
-Heat the mixture, and leave for 5 minutes to boil again and serve warm.
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