Dry Curried Okra Recipes

EASY & AUTHENTIC BHINDI MASALA (OKRA CURRY)

Steps:

• Wash and dry the okra. Chop the okra into 1/2-3/4 inch pieces, discarding the stems. The easiest way to do this is to line a few of them up and cut them at the same time. Sprinkle 1/4 tsp salt on the okra and mix. Set aside.
• Heat a wide-bottomed skillet over medium-high heat and add the oil. Once hot, add half of the chopped okra. Stir-fry the okra, stirring occasionally, for 4-5 minutes or until the slime disappears and the okra starts to crisp and brown. I like to sprinkle a bit more salt on the okra here. Use a slotted spoon to remove the okra from the pan and set it aside. Repeat with the remaining batch. Remove the pan from heat, and wipe clean to remove any excess seeds, if needed.
• Heat another 2 tbsp of oil over high heat and add the onions. Sauté until the onions turn golden, about 10 minutes. If the onions start sticking to the bottom of the pan, deglaze with a tablespoon or 2 of water. And add the garlic and ginger, if using, and sauté for 30 seconds. Add the cubed tomatoes and cook until the tomatoes soften, about 3 minutes. Stir in the remaining 3/4 tsp salt, cumin seeds and spice powders (coriander, cumin, turmeric and red chili). The oil should start separating from the masala or base of the curry. Add the fried okra and green chili pepper. Sauté for 2 minutes. Taste and adjust salt.
• Lower the heat and allow the okra to simmer for a few minutes, stirring occasionally. Garnish with cilantro and a squeeze of lemon, if desired. This dry curry is typically served with roti, naan, or other bread but can also be eaten as a side with rice.

BHINDI MASALA | OKRA MASALA

Steps:

• Rinse bhindi very well under running water & drain them.
• Wipe off with a clean kitchen cloth or tissues to remove all the moisture. You can also leave on the counter top for a while to air dry. Any moisture on the bhindi will make them slimy while cooking so wipe dry them completely.
• Chop off both the ends and discard them. Chop the bhindi to ¾ inch pieces.
• Heat 1½ tablespoons oil in a pan.
• Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At this stage they should be no more sticky & slimy after sauteing.
• Transfer them to a plate and set aside.
• Add 1½ to 2 tablespoons more oil to the same pan. Then add cumin seeds.
• When they begin to splutter, saute onions and green chili until they turn golden.
• Next saute ginger garlic for 2 mins till the raw smell of the garlic goes away.
• Then saute tomatoes with salt until they turn soft and mushy.
• Stir in red chili powder, turmeric, garam masala & coriander powder. Saute until the mixture leaves the sides of the pan.
• Pour 6 tablespoons (little less than half cup) water & mix well. Cook the masala until it turns thick. This brings out the flavors of spices. (check video for consistency)
• Taste test and add more salt if needed. Stir in the kasuri methi & bhindi.
• Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.
• Open the lid and evaporate any excess moisture.
• Serve bhindi masala with roti or rice.

DRY CURRIED OKRA

Steps:

• Heat the oil in a large frying pan. When it is hot, add the asafoetida and cumin seeds. After about 30 seconds add the okra.
• Stir fry the okra for a couple of minutes. Add the rest of the spices, cover the pan and cook for another 2-3 minutes.
• At the same time put the dessicated coconut in a dry saucepan and heat it so it toasts slightly.
• Serve the okra with the coconut sprinkled on top.