Okra curry (Bhindi)

03 Nov 2010 2 Comments

by Umm Ibrahim in Indo-Pak, Vegan, Vegetarian

The spices used in this curry are very basic but the flavours really work. It is not a ‘wet’ curry but more of a rustic and dry curry.  You can use fresh or frozen okra – the okra I have used here was frozen. I rinsed the ice crystals off the okra before cooking.

1lb (I used a 400g bag) okra
2 medium onions, chopped
3 medium fresh tomatoes, diced
1 fresh chilli, left whole
1 teaspoon powdered turmeric
powdered chilli according to your palate, I use 1/8 teaspoon
1 teaspoon salt

Fry the onion until soft and then add the tomato.

Next add the spices and chilli and fry for a further few minutes.

Add the okra and half a cup of water, cover and leave to simmer for about 30 minutes.

Be careful not to overcook the okra, it is best served with a bit of ‘bite’ rather than leaving it to go soft and gluey.

I served this with vegetable paratha, and potato bhaji.