Bhindi / Okra Curry
Everyone complains of slimy okra - all you have to do is fry it first before incorporating it into the curry!Normally you would fry the okra in batches on it own first and then start the curry. But curries are very versatile and this time, I fried the okra and onions together in hot ghee.
Ingredients
- 600 grams okra, washed and dried
- 500 grams red or white onions, sliced
- 1 cup ghee
- 1 cube frozen garlic and ginger or 3-4 cloves garlic and a 2cm bit of ginger - finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp turmeric
- 1 tsp salt
- ½ tsp ground pepper
- ½ tsp chilli powder optional
- 4 tbsp lightly whisked yogurt optional
Instructions
- Wash and dry the okra, top and tail and cut into 2-3 cm pieces. Slice the onions
- Heat ½ cup of ghee in a wok on medium / hot
- Throw in the okra and onions and stir to coat everything in the ghee.
- Fry until the onions and bhindi start to brown and then take out of the wok.
- In the same pan add in some more ghee or butter.
- Add in the spices to temper for around 10-15 seconds or until fragrant
- .Add in the tomatoes and and fry together with the spices until the oil separates.
- Add in chopped chillies.
- Add in the yogurt, stir in and turn the heat down to medium.
- Now add back in the onions and orka, lid and leave for 30 minutes.
- Enjoy with Chapatti or naan.
