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.
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