Okra Curry Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelMedium
Health IndexHealthy++Servings4
Ingredients
15 okra/bhindi (Cut into 1" pieces)
1" Grated ginger
1/2 tsp coriander seeds
5 methi seeds
1/2 cup fresh/frozen grated coconut
6 dry red chillies
2 diced tomatoes
Salt to taste
2 tbsp oil
1/2 tsp mustard seeds
1 spring curry leaves
Directions
In a pan heat 1 cup of water. Add okra, tomatoes, ginger and salt. Cover and simmer for 10 minutes.
Heat 1 tbsp oil in a pan, add coriander seeds, methi seeds and dry red chillies and roast for few seconds.
Grind it to a smooth paste along woth coconut by adding enough warm water.
Add the ground masala to the cooked okra and simmer for 5 minutes.
Heat 1 tbsp oil in a pan, add mustard seeds. When they splutter, add curry leaves. Saute for few seconds.
Pour it over the curry.
Serve hot along with steamed rice.
Heat 1 tbsp oil in a pan, add coriander seeds, methi seeds and dry red chillies and roast for few seconds.
Grind it to a smooth paste along woth coconut by adding enough warm water.
Add the ground masala to the cooked okra and simmer for 5 minutes.
Heat 1 tbsp oil in a pan, add mustard seeds. When they splutter, add curry leaves. Saute for few seconds.
Pour it over the curry.
Serve hot along with steamed rice.
Comments
Comments: 5 |
Add a Comment
veg foodie says :
thanks sarita... I always had stir fried bhindi and even boiled bhindi but never had it in a curry. This inspires me, ...off to the kitchen!!! I guess the coconut gives the gravy its thickness, isn't it?
Posted on: 9 May 2009 - 9:25am
Sarita Bhandarkar says :
Thanks for the comment Vikas. I like bhindi too. I am quite surprised to hear that Punjabis don't eat bhindi.
Posted on: 26 February 2009 - 4:29pm
vikas kumar says :
I love Okra or Bhindi curry. A lot of us in Bihar relish it (though our gravies are mostly onion-based). Since I started living in Delhi and then in Mumbai, I've mostly had Fried bhindi or Bhindi masala. My wife is a Sikh and had never heard of Bhindi curry. Punjabis don't like the sticky feel of Bhindi in curry and hence stick to frying. Will try your recipe soon.
Posted on: 26 February 2009 - 8:06am
Sarita Bhandarkar says :
Thanks Vandana. I will try the variations next time.
Posted on: 26 February 2009 - 4:30pm
vandana says :
Hi Sarita, yet another delicious recipe. My mom-in-law makes a similar okra curry but with a slight difference. The coconut is dry roasted and instead of tomatoes it is tamarind water that she uses. There is this yummy okra curry that I had at a friend's place the other day with coconut and cashew paste gravy in which okra that is fried separately was added. Oh it was yummm...
Posted on: 19 February 2009 - 11:24pm
