This quick, delicious, vegan, South Indian version of okra (bhindi) curry is made in a tangy, spiced, coconut paste. It makes a perfect accompaniment for rice or Indian breads like rotis.
This tangy Okra curry is one of my favorite ways of eating one of my favorite vegetables. Made in a spiced-up coconut paste, this recipe is quite unique from other okra curries. I make this family recipe in a gravy that is similar to the traditional fish recipes of Kerala, with no fish of course. I call it unique because I have never come across this dish anywhere except my husband’s family, and when I first tasted it, I fell in love!
Tender okra is sauteed in coconut oil and mixed with a coconut paste that is made with spices, onions and coconut. Tamarind adds to the tanginess and this dish is a perfect accompaniment to yogurt rice or a side of yoghurt and rice.
You can get the tamarind concentrate from an Indian store or make your own concentrate by letting tamarind sit in hot water for a few minutes and squeezing the pulp out from the tamarind. This is the perfect flavorful curry for a quick weeknight meal.
How to make this quick Okra Curry
Gather all the ingredients. Heat oil in a pan. Once the oil is hot, add cut okra to the pan. Add salt and cover and cook until the Okra is slight browned and cooked (Stir the okra midway to cook it uniformly)
While the Okra is cooking, add the remaining oil to a heated pan. Once the oil is hot, add the sliced shallots and stir fry until brown. Add the spices and stir on low heat for 2-3 minutes. Blend the spice and onion mixture to a fine paste, while adding grated coconut.
Add this coconut mixture to the cooked Okra. Add the tamarind extract and pour 1/4 cup water and mix everything well. Let it come to a boil and switch off the heat. Check the taste, add salt and make it more tangy if needed.
Enjoy warm with rice or breads.
Okra (Bhindi) Curry
This quick, delicious, vegan, South Indian, okra (bhindi) curry is made in a tangy, spiced, coconut paste and makes a perfect accompaniment for rice or Indian breads like rotis.
Ingredients
- 2 cups Tender Okra (Bhindi) Cut into 3/4-inch pieces
- 3 tsp. Kashmiri chili powder (you can also substitute with regular chili powder, but make sure you reduce the amount as per taste)
- 2 tsp. Coriander powder
- 1/4 tsp. Fenugreek Powder
- 1 tsp. tamarind extract
- salt to taste.
- 8 small shallots sliced up
- 2 tbsp. oil
- 1/2 cup grated coconut
Instructions
- Heat 1.5 tbsp. oil in a pan.
- Once the oil is hot, add cut okra to the pan
- Add salt and cover and cook until the Okra is slight browned and cooked (Stir the okra midway to get a uniform cook)
- While the Okra is cooking, add the remaining oil to a heated pan. Once the oil is hot, add the sliced shallots and stir fry until brown. Add the spices and stir on low heat for few minutes.
- Add the grated coconut to the spice shallot mixture and blend to a fine paste and add to the cooked Okra. Add the tamarind extract and pour 1/4 cup water and mix everything well. Let it come to a boil and switch off the heat.
- Check the taste and add extra salt/ tamarind/ chilly if needed.
- Enjoy warm with rice or breads.
Notes
I like to have this curry thick. But you can vary the thickness of the curry by adding more/ less water
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