Saturday, February 20, 2010

Okra Curry


Okra is very low in Saturated Fat, Cholesterol and Sodium. It is high in Dietary Fiber, Vitamin A,

Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium, Phosphorus, Potassium,

Manganese, Protein, Riboflavin, Niacin, Iron, Zinc and Copper.

Preparation Time – 20 minutes

Cooking Time – 20 minutes

Serves – 2


Okra – 1 pound

Oil – 2 Tbsp

Onion – 1 chopped into thin long strips

Salt – 1 tsp or to taste

Thick Sour Yogurt – 1 Tbsp

Mustard seeds – 1/2 tsp

Turmeric Powder – 1/2 tsp

Red Chili powder – 1 tsp or to your taste

Coriander Powder –1/2 tsp

Garam Masala powder – 1/4 tsp optional


1) Wash, rinse, drain and dry the okra nicely before cutting it.

2) If the okra is wet, while cutting you will get lot of gooey stuff in the knife and it will taste

slightly different. Chop the head of the okra off and slit then into 4 parts and chop then into

an inch long piece

3) Heat a pan and add two Tbsp of oil and once the oil is hot add the mustard seeds.

4) Once the seeds stop spluttering add the chopped okra and saute for 5 minutes, now add

the sliced onions.

5) Do not add the onions first as they will absorb half of the oil.

6) Add 3/4th of the salt and leave the okra in the stove for another 15 minutes till they

are well cooked.

7) Combine red chili powder, turmeric powder, garam masala powder, coriander powder and

1/4 tsp of salt to the yogurt.

8) Combine thoroughly and add this to cooked okra and leave in the stove for 5 minutes

till the yogurt is well absorbed by the okra and the water if any in the yogurt is evaporated.

Notes – The yogurt will reduce the stickiness of the okra. You can also use tamarind

to reduce the stickiness, will post another version of that curry soon.


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