An amazingly tasty recipe, okra curry !!! Just after marriage when my friend told me about this amazing recipe, I didn’t find it very interesting as the first picture that came to my mind was a slimy liquid okra’s picture and I decided in my mind that I am not going to try this slimy vegetable in any case. But to my surprise when I saw it, the dish was very different and was looking very exotic. To my surprise it was not at all slimy and sour curd was giving the dish a very tasty flavor.
However, this recipe is one of my favorites love to serve it with naan or roti. Last so many days I was waiting to post this recipe, just I was waiting for okra to be seen in Kashmir, today I got the first glair of okra in a vegetable shop and quickly thought of sharing this recipe with you all. If you are planning to include this dish for some special lunch or dinner then add 1/2 cup grated coconut and 2 tbsp of cashew ground them into a paste and add in curry and get creamy and rich gravy. But for the daily menu, I avoid too heavy gravy.
This is very basic okra curry and simple to make. you can easily include it in day to day menu.
Lastly, I would like to suggest you some more similar recipes from my blog i am sure you will like it…
Dahi ki bhindi / okra curry in curd gravyCourse: MainCuisine: Indian
Dahi Ki Bhindi is a Very Tasty Tangy Okra Gravy recipe that is very unique in itself and best goes with tandoori roti or naan.
4 cups (bhindi) okra, cut 1″ pieces
1 tbsp (besan) chickpea flour
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
3 whole dry kashmiri red chillies, broken into pieces
5 to 6 curry leaves (kadi patta)
1/2 cup chopped onions
1 tsp chopped green chillies
1 cup chopped tomatoes
1 tsp chilli powder
1/2 tsp turmeric powder (Haldi)
1/4 cup fresh curds (dahi)
3 tbsp oil
salt to taste
- Clean and dry okra, Cut tip and tail of okra and keep aside. Now sprinkle flour on okra and mix it well so that it coats it well.
- Heat the oil in a pan and sauté the okra in oil until crisp. Remove and drain on absorbent paper.
- Heat the oil again; add the cumin seeds, mustard seeds, and urad dal. When they crackle, add the red chilies and curry leaves.
- Add the onions and sauté until it is golden in colour.
- Add the tomatoes, chili powder, turmeric powder, the ground paste, and salt, and fry until the oil comes out from the sides.
- Add 1¼ cups of water to the curds, beat well and add it to the mixture.
- Add the sautéed bhindi and cook for a few minutes.
- Serve hot.
- If you don’t wish to deep fry the bhindi you can sauté it. But it tastes best when fried.
Asian Cuisine Beginner's Cookbook Bengali Cuisine Breakfast Recipes CHUTNEYS,SAUCES & DIPS COCKTAIL PARTY SNACKS COMBINATION MEALS CONTINENTAL FOOD CREPES || DOSA || CHEELA Festival Recipes Food For Fasting Green vegetable Gujarati cuisine HALWA AND FUDGE Healthy & Tasty Diet Food Hydrabadi cuisine Indian Curries INDIAN CURRIES FOR PARTIES INDIAN DRY VEGETABLES INDIAN STREET FOOD INDIAN SWEETS Kashmiri Cuisine Let's Bake Lintels or Dals Maharashtrian cuisine Mughlai Cuisine NORTH INDIAN CUISINE Pahadi cuisine Paneer Recipes PARTY MEAL PLANNING PICKLES AND SAUCE Prasad recipe pudding Punjabi cuisine Quick food for breakfast/lunch/dinner rajasthani cuisine Refreshing Coolers rice delicacy Roti/Parantha/Naan/Indian-bread Sandwiches soups and salads south indian cuisine summer bites TRAVEL BITES Uncategorized