Indian Okra Recipes Vegetarian

BHINDI MASALA - SPICY OKRA

Steps:

• Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.
• Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.
• Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.
• Stir for a minute and reduce the heat to medium. Cover the okra for two to three minutes.
• Remove the cover and add the coriander powder, red cayenne pepper and turmeric, stir.
• Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy. Masala Bhindi is ready. Enjoy!

EASY OKRA CURRY RECIPE

Steps:

• First off, peel the red onion, garlic cloves, and fresh ginger.
• Then, chop the onion, garlic, and ginger - but keep onion separated from ginger and garlic.
• Add oil to a large saute pan and add in the onion. Cook onion on medium heat for 10 minutes, stirring often.
• Then add in the chopped ginger and garlic and saute about 2 minutes.
• Add in the coriander, turmeric, chili powder, smoked paprika, and saute about a minute - while mixing well so all ingredients incorporate.
• Then add in the tomato paste, coconut milk, water, and frozen okra. Give this a good stir then cover and let simmer for about 4- 5 minutes over medium heat.
• When done, uncover and remove from heat.
• Season with salt and pepper to taste.
• Serve garnished with cilantro and chili flakes. Enjoy with rice or roti.

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.

CRISPY INDIAN OKRA

Steps:

• If using fresh okra, rinse and dry, then slice into rounds. If using frozen okra that's been thawed, spread them out onto a paper towel to dry while you prep the remaining ingredients. Try to get the okra as dry as possible.
• Melt 2 tablespoons of ghee (or oil) in a saute pan over medium-high heat.
• Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
• Saute for 10 minutes, or until the onions begin to brown. Then add the garlic and ginger and mix well.
• Add the remaining 1 tablespoon of ghee/oil and the okra, salt, and turmeric. Stir-fry for 10-12 minutes or until the okra is dry and crispy (don't worry, any sliminess will disappear! Just keep stirring). Reduce the heat to medium at any point if needed.

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.