Okra Curry
Okra – or as it is also called – lady fingers, gumbo, or bamia, is a very unique vegetable since it is low in calories and rich in Vitamin C, protein and fiber (protein being a component that many vegetables lack). However, it is also a dish that many people tend to not like. Why? Mostly because of its slimy nature!
But for me it always was and still is my absolute favorite vegetable. As a child I would eat it with roti or rice and if there were any leftovers, I would have it for breakfast with bread or even make sandwiches out of it – yes that’s how much I loved eating it.
I grew up in a household that always loved okra. My mother’s okra was incredible and always bursting with flavor, making any complaints or distaste for the vegetable to vanish. Growing up, I watched her cook and after adjusting her recipe slightly to my own family’s taste, I think I make one of the most perfect okra recipes that there is. After a few bites of this dish, any okra hater will be asking for more!
The okra is infused with spices that enhance the flavors of the dish and by cooking it slowly on the stove, you get the crunchy vegetable to transform into a tender and mouthwatering dinner item. This curry simply takes about 25 minutes to make. Enjoy it with roti, naan or rice.
This recipe has 2 key ingredients that many others do not include. The special ingredients?
Lemons juice and chaat masala at the end. Both of them elevate the flavors of the dish to an unimaginable level. Don’t believe me? Try out the recipe below and see for yourself!
Okra Curry
Ingredients
- 300 gm okra (fresh or frozen)
- 1/4 cup oil
- 1 large onions finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 tablespoon coriander powder
- 1/2 tablespoon cumin powder
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 cup tomatoes diced
- 1/4-1/2 cup water
- 1/2 teaspoon garam masala
- 2 tablespoons lemon juice
- 1/2 teaspoon chaat masala
Instructions
- On medium high heat, heat oil in a pan.
- Add chopped onions and sauté till translucent.
- Then add the ginger-garlic paste and sauté till it is fragrant and light brown.
- Add the following spices – coriander powder, cumin powder, salt, red chili powder and turmeric powder. Give it a quick stir and immediately add 4-5 tablespoons of water. This prevents the spices from burning.
- After a minute add the diced tomatoes, stir and cover the pan. Cook till the tomatoes completely soften (may take up to 2-3 minutes).
- At this point you will also see oil rising to the surface which is an indication that the spices have been cooked.
- Add the okras and stir gently for 5 minutes.
- Add water about ¼ – ½ cup depending on how much gravy you would like.
- Cover the pan, lower the heat to let it simmer till okras become tender (approx. 10 minutes if using frozen and 20 minutes if using fresh)
- Finally, turn off the heat. Sprinkle garam masala, lemon juice and chaat masala on it. Cover the pan again to let the flavors infuse.
- Enjoy with roti or naan.
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