Okra Tamarind Curry Recipes
OKRA TAMARIND CURRY
Cheap and delicious, this soupy vegetarian curry goes wonderful with cooked rice. Anti-veggie eaters love this enough to go for seconds, and are surprised that 'okra tastes good!' Serve with rice.
Provided by Sarah Garland
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 5
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil over medium heat in a large, deep skillet. Add okra and cook until the 'stickiness' of the okra is no longer visible and they begin to brown, about 10 minutes. Remove from heat and set cooked okra aside in a bowl.
- Heat remaining tablespoon of olive oil over medium heat in the same skillet. Add mustard seeds and cook until the seeds pop and are fragrant, about 5 minutes; add curry leaves and cook until fragrant, about 30 seconds.
- Stir in onions and garlic and cook until softened and brown, about 5 minutes. Mix in cooked okra and tomatoes; cook until they begin to stew, 3 to 5 minutes. Add cumin, salt, coriander, turmeric, and black pepper; mix well.
- Pour in water and bring mixture to a boil. Reduce to a simmer and cook until thickened, 3 to 5 minutes. Remove from heat and stir in cilantro and tamarind concentrate. Serve.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 8.8 g, Fat 6 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 1066.4 mg, Sugar 4 g
SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)
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
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
MAURICE'S OKRA AND BEEF CURRY
Make and share this Maurice's Okra and Beef Curry recipe from Food.com.
Provided by Ranikabani
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil (it should be a little bit more than what you would normally use).
- Fry onions.
- When slightly brown add curry leaves.
- Add ginger-garlic paste.
- Fry until you see the oil coming to the top.
- add spices, coconut powder and salt and keep frying adding a little water.
- Then add tomatoes and green coriander.
- When the tomatoes are cooked, add your beef or mutton.
- When the meat is tender, add the tamarind juice and okra and cook until the okra is done.
Nutrition Facts : Calories 806.4, Fat 80.8, SaturatedFat 33.5, Cholesterol 112.4, Sodium 37.2, Carbohydrate 9.2, Fiber 2.2, Sugar 4.8, Protein 10.8
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