Indian Curried Okra Recipes

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.

EASY INDIAN STYLE OKRA

Steps:

• Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

SPICED OKRA CURRY

Steps:

• Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently - this will disappear and the tomatoes will become pulpy, about 10 mins.
• Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.

SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)

Steps:

• Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
• While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
• Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.

INDIAN CURRIED OKRA

Steps:

• Remove the stemsfrom the okra and cut into 1-in. slices.
• Heat the oil in a frying pan, then add the onion and cook for about 10 minutes. Add the okra, chili powder, turmeric, tomato, and salt, and cook, covered, for about a half hour (until the okra is tender).
• Add the garam masala, cardamom, and nutmeg, and continue cooking, stirring frequently, for another couple of minutes. Serve hot.

CURRIED OKRA WITH CHICKPEAS AND TOMATOES

Steps:

• If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

CURRIED OKRA

Steps:

• Cut off the ends of the okra pods.
• Slice the pods into approximately 1/4 to 1/2 inch rounds.
• Peel and slice the onions.
• Place the sliced Okra into a glass or stainless steel bowl and sprinkle liberally with salt.
• Cover with the iced water, making sure that all slices are under water; refrigerate for at least 2 hours.
• Remove the bowl from the refrigerator and drain off the salt water.
• Heat the oil in a heavy skillet over medium high heat.
• Add the Okra and fry until lightly browned. (Approximately 10 minutes).
• Turning frequently to prevent sticking.
• Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
• Serve hot.