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Okra Curry

Sarita.Bhandarkar's picture
  Okra 15 (Bhindi)
  Grated ginger 1 Inch
  Coriander seeds 1 Tbsp
  Methi seeds 5
  Grated coconut 1⁄2 Cup (8 tbs) (Fresh/Frozen)
  Dry red chilies 6
  Diced tomatoes 2
  Salt To Taste
  Oil 1 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Curry leaves 1

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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.4 (4 votes)


vandana's picture
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...
Sarita.Bhandarkar's picture
Thanks Vandana. I will try the variations next time.
vikas.kumar's picture
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.
Sarita.Bhandarkar's picture
Thanks for the comment Vikas. I like bhindi too. I am quite surprised to hear that Punjabis don't eat bhindi.
veg.foodie's picture
thanks sarita... I always had stir fried bhindi and even boiled bhindi but never had it in a curry. This inspires me, to the kitchen!!! I guess the coconut gives the gravy its thickness, isn't it?