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
Substitutions
- Okra -> green beans, courgette, aubergine
- Ghee -> oil + butter
- Yogurt -> coconut milk or omit
- Paprika -> Kashmiri chilli
- Onion -> shallots or leeks
Instructions
- Wash and dry the okra.Top, tail, and slice okra into 2–3 cm pieces. Slice onions.
- Heat ½ cup 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 remove and set aside.
- In the same pan add in some more ghee or butter.
- Add spices and temper for 10–15 seconds 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, cover and cook on medium / low for 30 minutes.
- Enjoy with Chapatti or naan.
If you have any leftover ...
- Bhindi Pasta
- Bhindi Scramble Eggs
- Bhindi Pita Pockets
- Bhindi Stuffed Paratha
Bhindi Pasta Toss leftover bhindi into buttered pasta with garlic, chilli flakes, and parmesan.
Bhindi Scramble Eggs Add leftover bhindi to scrambled eggs with a pinch of cumin. Serve with toast or paratha.
Bhindi Pita Pockets Stuff pitas with leftover bhindi, lettuce, yoghurt, and chilli oil.
Bhindi Stuffed Paratha Mash leftover bhindi lightly, mix with a spoon of yoghurt and a pinch of garam masala. Use it as a filling for parathas — roll, fry, and serve with pickle.
Tips
- Frying okra first removes sliminess