Best Spicy Okra Curry Recipes

BHINDI MASALA (SPICY OKRA CURRY)

Bhindi Masala (Spicy Okra Curry) image

Traditional spicy okra curry that everyone loves. It's best with Indian bread (naan or paratha) or rice. My mom says this is brain food!

Provided by vburrito

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

4 cups okra, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon cumin seeds
1 onion, chopped
2 tomatoes, diced
1 teaspoon curry powder
1 teaspoon salt

Steps:

Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 15.8 g, Fat 3.9 g, Fiber 5.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 596.5 mg, Sugar 5.6 g

SPICY OKRA CURRY

Spicy Okra Curry image

Number Of Ingredients 14

Ingredients

1/2 cup Coconut Milk or store-bought
2 tablespoons Tamarind Paste
1 1/2 pounds small, fresh, tender okra, rinsed and patted dry
4 to 5 quarter-size slcies peeled fresh ginger
1 clove fresh garlic (large), peeled
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 large tomato, corasely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
2 tablespoons peanut oil
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 large potato (any kind), peeled or unpeeled, cut into 1/2-inch pieces
1/4 cup finely chopped cilantro

Steps:

1. Prepare the coconut milk and tamarind paste. Prepare the okra cut off a thin slice of the stem end of each okra and discard, then cut the okra into 1/2-inch diagonal slices. (Cut off and discard the tips only if they look too brown.) Then place the okra in a large cast-iron or nonstick wok or skillet and cook (with 2 teaspoons of the peanut oil if the okra sticks to the bottom, as it may in the cast-iron pan) over medium-low heat, turning the pieces only when browned, until all sides are golden brown, 7 to 10 minutes. Transfer to a bowl.2. In a food processor or a blender, process together the ginger, garlic, and green chili peppers until minced. Add the tomato, coconut milk, tamarind, coriander and cumin, and process again to make a smooth paste.3. Heat the peanut oil in a large nonstick wok or saucepan over medium-high heat, add the processed paste, and cook over medium-high heat the first 2 to 3 minutes, then over medium heat until golden brown, 5 to 7 minutes. Add the turmeric and salt, then add the potato and cook, stirring, until golden, about 5 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the potato is tender and the gravy is thick, 5 to 7 minutes. Mix in the okra and cook another 5 minutes to blend the flavors. Mix in the cilantro and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves