Okra Curry Recipe – Spicy Indian Bhindi

This okra curry makes a great side dish or awesome entree when served over rice. Okra is a hearty, tasty, versatile vegetable which is relatively cheap and usually found in markets year round. I like to cook okra whole in the pod, but for spicier dishes, I like to cut up okra and saute it with tomato and onion. This Indian bhindi recipe is easy and delicious, so give it a try.

Okra Curry Ingredients:
1 lb. OKRA (cut)
4-5 ROMA TOMATOES (chopped)
½ ONION (sliced)
3 Tbsp OLIVE OIL
1 tsp FENNEL SEEDS
1 tsp CUMIN SEEDS
1 tsp HOT PEPPER (finely chopped)
5-7 cloves GARLIC (finely chopped)
2 Tbsp GINGER (finely chopped)
2 tsp CORIANDER
1 tsp TURMERIC
¼ CHILI PEPPER (or to taste)
SALT and PEPPER (to taste)

 

okra pods

Okra is a versatile vegetable and tasty whole or cut.

Okra Curry Directions:
Select okra pods 1″ to 2″ in length. Okra gets huge if left overlong on the plant, but big okra can be woody and tough, so bigger isn’t always better. Choose firm, green pods–okra will blacken around the edges as it gets older, so use within a few days.
Wash and dry okra thoroughly. Slice off the ends and cut into uniform sizes for even cooking.
Heat oil in a skillet on medium high.
Once oil is hot, add cumin and fennel seeds. The seeds will begin to crack after about 30 seconds. Add garlic and ginger and saute another 1-2 minutes. Add onion slices and continue cooking another 2-3 minutes. If you want a little more spice, also add some fresh chopped chili peppers.
Add in coriander, turmeric, and chili powder. Stir well for 1 minute and add tomato. I use 4 cut roma tomatoes, but use 1 can diced tomatoes if preferred. Add salt to taste.
Reduce heat to medium.
Let tomatoes cook about 5 minutes.
Add okra.
The acid in the tomato helps to cut down on the natural “gooeyness” of okra. Some folks call it slime, but it’s just the juices in the okra. The gooeyness will reduce the longer the okra is cooked, so cook uncovered another 5-10 minutes depending on how well you like your okra done.
I cook mine about 8 minutes.
Sometimes I finish off the dish with a little garam masala for a more “Indiany” flavor, but this time I didn’t. Garam masala adds a little sweetness.
Serve this okra on its own as a side dish or serve over rice as an entree. It makes a nice vegetarian meal with a salad.

Give this okra curry recipe a try and let me know what you think, and bon appétit!

And for another okra dish, try this southern-style Easy Okra Recipe.
tomato okra


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