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https://www.purecurry.com/wp-content/uploads/2016/02/OkraOnion-Featured1.jpeg30082000Cuando preparo Okra con cebollas al curry, llamado Bhindi do Pyaza en Hindi, no uso aceite de oliva, sino un aceite con un alto punto de ahumado, como el aceite de colza o cacahuete, ya que cocino a fuego medio-alto. Es importante cocinar a una temperatura más alta para que la Okra se cocina rápidamente. […]