Indian Recipe For Okra

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EASY INDIAN STYLE OKRA



Easy Indian Style Okra image

My Indian friend taught me how to make this easy traditional Indian okra recipe using fresh okra and spices in a skillet.

Provided by CALIGAL76

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 medium onion, chopped
1 pound sliced fresh okra
½ teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon ground black pepper
salt to taste

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.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 11.1 g, Cholesterol 22.9 mg, Fat 8.9 g, Fiber 4.3 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 72.2 mg, Sugar 2.5 g

CRISPY INDIAN OKRA



Crispy Indian Okra image

Provided by Ashley Thomas

Number Of Ingredients 9

12 oz fresh or frozen okra (bhindi, thawed if using frozen)
3 tablespoons fat of choice (ghee, avocado oil)
½ teaspoon cumin seeds
1 onion (diced)
1 Serrano pepper (or 1-2 thai bird chilies, minced)
2 teaspoons minced garlic ((approx. 2 cloves))
½ teaspoon minced ginger ((approx. ½ inch))
½ teaspoon salt (adjust to taste)
¼ teaspoon turmeric

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.

INDIAN OKRA FRY (BHINDI)



Indian Okra Fry (Bhindi) image

I love okra, and when I ran across this recipe while preparing for ZWT8, just knew I had to try it. "Minimal spices and clean flavors are the key factors that make today's dish an all time favorite. Okra aka Bhindi aka Bendakaya is a much cherished Indian vegetable. This Andhra style okra fry recipe is great because of its simplicity and tantalizing flavors. The tempering ingredients along with the roasting of the okra yield an incredible flavor. Do try this Indian vegetable recipe which makes for a delectable side with rice and sambar or pappu pulusu and rotis" From Sailu's Kitchen.

Provided by Jostlori

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 lb okra, ends cut and chopped into 1/2 inch pieces
1 onion, finely chopped
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seed
5 garlic cloves, finely minced
2 dried red chilies, split and deseeded
1/4 teaspoon turmeric powder
1 sprig curry leaf
salt
1 1/2 tablespoons oil

Steps:

  • Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the mustard seeds, let them splutter, add the cumin seeds and let them brown. Add the curry leaves, dry red chilies and garlic cloves, stir them for few seconds.
  • Add the chopped onions and saute till transparent. Add the okra and turmeric pwd and combine. Saute on medium high heat for 3-4 minutes. Reduce to low flame, add a tbsp of yogurt or lemon juice (to reduce slime) and let it cook for 4-5 mts. Stir occasionally so that they don't burn.
  • Reduce flame and cook till the okra turns soft. This could take about 15-20 mts of slow roasting. Season with salt and turn off flame.
  • Serve hot with steamed rice or rotis.

Nutrition Facts : Calories 182, Fat 10.9, SaturatedFat 1.4, Sodium 17.7, Carbohydrate 20.1, Fiber 5.6, Sugar 6.2, Protein 4.4

SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)



South Indian Potato-Okra Curry (Bhindi Curry) image

This spicy vegetarian dish comes from the south of India and is made from okra and potatoes. Serve over rice or with chapati, puri, or naan.

Provided by KitchenBarbarian

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 13

½ pound fresh okra
3 tablespoons vegetable oil, divided
½ pound potatoes, peeled and diced, or more to taste
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
8 fresh curry leaves
1 onion, diced, or to taste
1 green chile pepper, chopped, or to taste
2 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground turmeric
¼ teaspoon ground fenugreek
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 19.6 g, Fat 10.9 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 302.2 mg, Sugar 3 g

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