Okra curry

Okra curry

By Food E Fare


  • 250 grams okra (ladyfinger/bhindi), washed and dried
  • 2 tablespoons mustard oil or any cooking oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit lengthwise
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh coriander leaves for garnish


  • Trim the ends of the okra and slice them into 1-inch pieces. Set aside.
  • Heat mustard oil or cooking oil in a pan over medium heat.
  • Add cumin seeds and let them splutter.
  • Add chopped onions and sauté until they turn translucent and golden brown.
  • Stir in ginger-garlic paste and sauté for a minute until the raw smell disappears.
  • Add chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy.
  • Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are fragrant.
  • Add the sliced okra to the pan and stir to coat them with the spice mixture.
  • Cover the pan and cook the okra over low to medium heat for about 10-12 minutes, stirring occasionally, until they are tender.
  • Once the okra is cooked, remove the lid and cook for another 2-3 minutes to evaporate any excess moisture.
  • Garnish the Bindi ko Tarkari with fresh coriander leaves.
  • Serve hot with rice or roti.

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