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.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

|

The post Bhindi Curry Recipe appeared first on Food on the Blog. Post by The Food Curator