2 tablespoons oil 1 sprig fresh curry leaves (also called «sweet neem», which is NOT the same as Aruvedic bitter neem) OR 1 bay leaf 1 tablespoon chopped onion 1 clove garlic, minced 1 - inch piece stick cinnamon 1 teaspoon chili powder 1 teaspoon curry powder teaspoon turmeric 1 teaspoon salt 1 green chili pepper, chopped 1 ripe tomato, chopped 1 cups blanched and
cooked okara cup boiling water
Not exact matches
It can be used in
cooking or baking (I made
okara bread and cookies the other day), and in this case, made a lovely «ricotta» with it.
Another option is to
cook the raw
okara by combining a half - cup water per cup of
okara on the stovetop in a pan, and
cooking over medium heat, stirring, until it's about the consistency of thick cream of wheat.
Finely chop the tomatoes, add to the
okara, and
cook until the
okara is again thickened.
The left over product from making tofu is called
okara and you can
cook with it as well.