This Okra Curry is inspired by the plethora of fresh produce we saw at our stop at a roadside vegetable market near Madurai. The recipe is adapted from our previous cookbook – A Spicy Touch: Family Favourites from Noorbanu Nimji’s Kitchen.
You could substitute eggplant, another great Indian vegetable. Both are equally delicious as prepared here.
Fresh cut okra for okra curry
A scene from a vegetable market outside of Madurai.
A woman sells okra in a market outside of Madurai.
Okra Curry Recipe
Yields 4 -6 servings
Prep Time 5 minutes
Cooking Time 20 - 25 minutes
Total 30 minutes
Ingredients
1 lb okra – or substitute 2 (8-inch long) Japanese eggplant for eggplant curry
¼ cup olive oil
1 teaspoon mustard seeds
½ cup canned crushed tomatoes
½ teaspoon Garlic Paste
½ teaspoon Ginger Paste
1 teaspoon Green Chilli Paste
1 Tablespoon finely ground Crispy Fried Onion
¼ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon Garam Masala
1 Tablespoon finely cut coriander leaves
Method
Cut the okra in half lengthwise OR if using eggplant, cut the top and bottom off the eggplant, then cut it cubes and set aside.
Heat the oil in a saucepan on medium heat, add the mustard seeds and cook covered till they pop and sputter – about 1 minute.
Add the tomatoes, garlic, ginger and chilli pastes, crispy fried onion, turmeric, coriander and cumin and cook for another 2 to 3 minutes.
Stir in the okra or eggplant and cook for about 10 minutes – or until soft when pierced with a fork – and the oil is separating from the sauce.
Sprinkle with Garam Masala and coriander leaves.
Enjoy as a side dish or alone with fresh roti or naan.
Thanks for trying this facesplacesandplates.com recipe.
4 comments on “Okra Curry”
It’s tasty but one should avoid garlic and ginger according to Sadhguru. Then why one should put?
You are correct that Sadhguru would not suggest those ingredients because they are negative pranic foods. The recipes on our blog supplied by Isha comply with those guidelines. As we travelled throughout South India, we’ve collected recipes from all kinds of cooks and not all are Ayurvedic or pranic. Please adapt the recipes to omit garlic, onions and green chillies if you desire. You can use red chillies like goondu milagi or red chilli paste like sambal olek. Thanks so much for commenting. We love connecting with our community.
onions and garlic is the best medicine for health, particularly Garlic though its smell is quite strong, it has been used to drive away demons and devils and evil gods in the past.
It’s tasty but one should avoid garlic and ginger according to Sadhguru. Then why one should put?
You are correct that Sadhguru would not suggest those ingredients because they are negative pranic foods. The recipes on our blog supplied by Isha comply with those guidelines. As we travelled throughout South India, we’ve collected recipes from all kinds of cooks and not all are Ayurvedic or pranic. Please adapt the recipes to omit garlic, onions and green chillies if you desire. You can use red chillies like goondu milagi or red chilli paste like sambal olek. Thanks so much for commenting. We love connecting with our community.
onions and garlic is the best medicine for health, particularly Garlic though its smell is quite strong, it has been used to drive away demons and devils and evil gods in the past.
Garlic has definitely been put to good use, delicious and otherwise, throughout the ages!