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!