okra curry

Our sweet cashew and coconut okra curry might be light but it is also incredibly tasty. Served with a spicy carrot sambol and steamed basmati rice, it is healthy with a capital H!

Cashew and okra curry with carrot sambol

raw, unsalted cashews

coriander seeds

cinnamon quill

cardamom pods

curry leaves, plus 10 curry leaves

fennel seeds

tsp cumin seeds

extra virgin olive oil

garlic cloves, thinly sliced

eschalots, finely chopped

kaffir lime leaves,

pandan leaves (from Asian grocers) Juice of 2 limes

coconut milk

scrubbed,

basmati rice and mango chutney, to serve

(20 grams) desiccated coconut

carrot, peeled, shredded

spring onions, thinly sliced

green chilli, thinly sliced

lime

This okra curry (bhindi curry) is a simple yet so delicious Indian gravy dish where okra is simmered in medium spicy, slightly tangy onion-tomato-yogurt gravy.

Okra Curry (Bhindi Curry)

+ 1 tablespoons Oil

Salt

Red onion (roughly chopped)

Tomato (roughly chopped)

½ inch Ginger

Garlic

Green chili

¼ inch Cinnamon stick

Green cardamoms

Cloves

Cumin seeds

Turmeric powder

Red chili powder

Coriander powder

Water

Plain yogurt (whisked till get smooth)

Kasoori methi (Dried fenugreek leaves) (lightly crushed)

½ teaspoon Garam masala

Cut okra.

Take washed and dried okra, trim both ends (head and tail), and discard. Cut the okra into 1-inch pieces. While chopping the okra, the knife will get sticky. Wipe the knife clean using a paper napkin or kitchen towel.

Clean knife as you cut.

Chop all the okra. It is important to keep cleaning the knife as it gets sticky. It will help to avoid more stickiness.

Heat oil and add okra.

Heat 2 tablespoons of oil in a pan on medium heat. Once hot add okra and salt.

Cook until tender.

Mix well and let it cook until bhindi is tender. Do stir in between for even cooking. Okra will shrink and gets darker as it cooks. Remove it to a plate and keep it aside.

Chop gravy ingredients. Make a smooth paste.

While it is cooking, chop onion and tomato roughly along with ginger, garlic, and green chili. Make a smooth paste using a grinder or blender.

Prep &amp; Cooking Okra:

Add whole spices into the oil.

Heat the remaining oil in the same pan. Once hot add whole spices (cloves, cinnamon, green cardamoms). Saute for 40-60 seconds or until you get a nice aroma of the spices.

Add cumin seeds.

Add prepared paste.

Add prepared puree and sprinkle a little salt. Be careful while adding salt, because we already added salt in bhindi.

Cook until thick.

Cook with stirring occasionally till all the moisture evaporates. It becomes a thick paste.

Add spice powders and mix.

Add turmeric powder, red chili powder, and coriander powder. Mix well. Cook for a minute. Oil will starts to ooze out from sides.

Add water and simmer.

Add water. Stir well and let it simmer for 3-4 minutes.

Lower heat and add yogurt.

Now lower the heat to lowest. Add yogurt and stir it immediately, so the yogurt does not curdle. Now turn the heat back to medium and bring it to a simmer.

Add kasoori methi and garam masala.

Add crushed kasoori methi and garam masala. Mix well.

Add okra and simmer.

Add cooked okra. Simmer for only 2 minutes. Turn off the stove. Don’t cook for a long time after adding bhindi. Otherwise, it will get mushy.

Making Okra Curry Recipe:

Easy Kerala Style curry of raw mango with ladies finger/ bhindi and shallots, cooked in coconut milk, with mild chili and basic spices. Delicious side for steamed rice, aapam, dosai or bread.

Raw Mango Curry with Bhindi/ Okra and Coconut Milk Kerala Style

Coconut Oil

Coriander seeds (/Dhania seeds)

Dry Red Chili

Black Peppercorns

Water (for grinding)

Coconut oil

Ladies finger (/Okra / Bhindi. Sliced)

Shallots (/Peeled)

Onion (/ Sliced)

Garlic (/ Peeled, minced)

Ginger (/ Peeled, minced)

Green chili (/ slit)

Raw Green Mango (/sliced thin)

Mustard seeds

Fenugreek seeds (/ methi seeds)

8-10 Curry leaves

milk

Slice bhindi/ okra to 1&quot; pieces. Peel shallots and slice off just the top and tails. Slice onions thinly. Peel and mince ginger and garlic.Slit the green chili through on one side without slicing it, and remove the stalk.Slice mango with peel into thin slices of 1.5&quot; each.

Preparation:

Heat one teaspoon of oil in a medium sized pan ( we will use the same pan for making the curry) and roast the coriander seeds, dry red chili and black pepper. Roast for 1 minute and stir so that the coriander doesn&#039;t burn. Using a slotted spoon transfer the spice mix to a heat proof dish and the oil drain back into the pan. When the spices have cooled, add turmeric powder and the minimum water needed to grind the spices to a fine thick paste. Grind and set the spice paste aside till required.

To Make Spice Paste

Heat the pan and add one tablespoon oil to that remaining in the pan from roasting the spices. Add Bhindi/ okra slices and cook on medium heat for 3 minutes, till almost cooked, turning them frequently with a ladle so that all sides fry evenly. Using a slotted spoon, drain the oil and transfer the semi-cooked bhindi to a heat proof bowl.Add the shallots to the remaining oil and fry for 2 minutes, stirring frequently so that all sides cook evenly. Drain the oil and transfer the fried shallots to a heat proof bowl.

To Fry Ladies Finger/ Bhindi and Shallots

Add 1 tablespoon oil to the hot pan with left over oil from frying bhindi and shallots. Add mustard seeds and when they burst, add fenugreek seeds. Add slit green chili. Stir.Addd minced ginger, saute for 20- 30 seconds. Add garlic, stir and saute for 20 seconds or till they begin to discolour.Add onion slices, stir and saute till translucent - about 2 minutes on medium flame, stirring frequently.Add curry leaves - I shred them before adding so that they get eaten and not left out on the plate.

Add the spice paste, stir well and let it cook for 2-3 minutes till oil separates and begins to leave the sides of the onion spice mixture.Add mango slices and fried bhindi, stir. Add the thin coconut milk. Add salt.Stir, bring to a boil and then quickly reduce the heat. Let the curry simmer for 8-10 minutes till the mango is tender and falling off the peel when pressed, and the bhindi is cooked through.

Add the shallots and then add thick coconut milk. Gently swivel the pan so that the coconut milk mixed with the curry, without stirring it. Keep it on low heat for 5-7 minutes till the gravy thickens.Transfer immediately to a serving dish. I like to have this hot, with dosai or appam. It is delicious with just steamed rice and a poriyal too.

To Make Raw Mango Bhindi Curry

This simple and flavourful South Indian soup-like curry is easy to make, and a great way to cook okra.  Serve with basmati rice, papadums, roti, or any other starchy side of your choice.

Roasted Okra Kuzhambu (Vendakkai Poricha Kuzhambu)

300 g okra (stems trimmed off)

cherry tomatoes

vegetable oil

85 g shallots ((about 3-4 medium) coarsely chopped)

garlic (crushed)

coconut ((unsweetened))

tsp toor dal

urad dal

chili peppers

cinnamon ((optional))

tsp turmeric

tsp amchoor (dried mango) powder ((optional))

tsp sugar (preferably palm sugar (jaggery))

salt (to taste)

tsp black mustard seeds

tsp fenugreek seed

curry leaves ((optional))

Place a cast iron pan or pot in the oven and preheat the oven to 425°F (220°C).  Gently toss okra and tomatoes with a little vegetable oil.  Carefully remove the hot pan from the oven, spread the vegetables around the pan, and return to the oven.  Roast until the okra is well tender and lightly browned and the tomatoes have softened and split (about 10-12 minutes).  Once the vegetables are finished, set them aside to cool and return the pan to the stove top to use in step 3.

Heat a small dry pan on the stove top and add the dal, coriander, cumin, and fennel seed.  Toast (stirring frequently to avoid hot spots), until the spices are fragrant and slightly darker (about 2 minutes).

Heat the pan or pot used to roast the okra over medium on the stove top.  Add the garlic, shallots, and coconut to the pan. Saute, stirring frequently, until the garlic and shallots are fragrant and the coconut is lightly toasted (about 3-4 minutes).

Combine all of the masala ingredients except for the shallots, garlic, and coconut, and pulverize in a spice or coffee grinder, or with a mortar and pestle.

Place roasted tomatoes, spice mix, shallots, garlic, and coconut into blender along with 250 ml (1 cup) water.  Puree until the mixture is as smooth as possible.

Combine the puree with 500 ml (2 cups) of water and bring to a boil on the stovetop.  Reduce the heat and simmer gently until reduced by about 1/3 and thickened somewhat.  Add the roasted okra to the pot and simmer for an additional 2-3 minutes, then remove from heat.

Immediately before serving, heat 2 tbsp of vegetable oil in a small pan or metal ladle.  When the oil is shimmering (but not smoking), add the tempering spices and fry for about 30 seconds.

Add the tempered oil and spices to the pot and serve with rice, roti, or another side of your choice.

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The most viewed okra curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed okra curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine