Here I have my bhindi curry recipe for you and yes it’s vegetarian. I don’t think we use enough okra in the UK and this oh so tasty curry is one of my personal favourites.
Okra, or Bhindi as it’s called in India, is a delicious vegetable blessed with a great texture which can handle the strong flavours of chilli and spices (just ask our Cajun friends!), so I implore you to try this wonderful bhindi curry recipe. If you are a curry lover then prepare to have a new crush in your life.
A bit of prep is needed to get the okra ready but after that this is a simple and quick stir fry style curry which is great as either a main or a side dish.
So let’s get cooking!
Bhindi Curry Recipe
Serves 2 as a main 4 as a side
Ingredients
- 500g x Okra
- 3 x Tbsp Vegetable Oil
- 5-6 x Curry Leaves (Optional)
- 1 x Green Hot Chilli Pepper
- 1 ½ x Tsp Black Mustard Seed
- 1 ½ x Tsp Ground Cumin
- 2 Tsp x Turmeric
- 5 x Tsp Curry Powder
- 2 x Large tomatoes
- Salt to taste
Method
First soak your whole okra for around 10 minutes. Now completely drain and thoroughly dry. Use a paper kitchen towel to pat dry, just remember water is not your friend at this stage. The reason being that when you cut up the okra any water will make them leak the gooey, sticky insides. Don’t let that put you off though!
So now your okra is nice and dry top and tail them then cut into 1 cm long pieces and set aside.
Finely dice your tomatoes and set aside.
Heat the oil in a wok or large high sided frying pan on a medium to hot heat. Make a small slit in the whole green chilli and add to the oil with the curry leaves (if you have them). There will be a bit of sizzling, then after a few seconds add the mustard seeds and cumin powder, stir and sizzle for a few seconds. Now add all the okra and turn the heat down a little then stir fry for 2-3 minutes.
Add the turmeric and stir fry for 2 more minutes.
Now put in the curry powder and again stir fry for 2 minutes.
Add a good pinch of salt then add the tomatoes and stir fry for 3-5 minutes.
Turn off the heat and check for salt adding more if required.
The dish is ready to serve. I must note that at this point I like to put a lid or a plate over the pan and let the curry go cold. Reason is I find the flavours melt when you reheat the curry yet you don’t lose much of the freshness of the tomato.
Serve with rice, naan, roti, whatever you want!
I really hope you enjoy this dish, it’s such a great curry to have in your Indian cuisine arsenal. It never fails to impress as a side dish when friends come round for an Indian feast 🙂
Please remember to tell me how this bhindi curry recipe worked out for you in the comments below.
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Wow! amazing..I am so impressed that you cook bhindi.
Am sure you must have learnt it from an Indian friend.
Another way to cook would be to omit the tempering and the tomatoes, just thick sliced onion and okra sauteed and add salt, red chilli powder and turmeric at the end.
Harjeet, sounds like your way would be simple. I prefer the tempering as it adds such a depth of flavour to the curry, it takes a little more time but I think it’s worth the effort 🙂