FRIED OKRA CURRY
FRIED OKRA IS A CLASSIC INDIAN CURRY. DELICIOUS AND QUICK.
Our fried okra curry recipe is simple and so yummy. Learn our top tips top cooking bhindi or okra so it’s not slimy, but spicy and deliciously crispy. A traditional Indian regional vegetarian curry that can easily be made into a vegan curry with one simple oil swap. See our recipe for details or look to our top tips for how to cook okra.
Find out the best tips to cooking okra >
RECIPE DETAILS
Serves: 4
Cooking time: 25 minutes.
Dietary Style: Gluten Free. Vegetarian. See the recipe for dairy free and vegan substitutions.
INGREDIENTS
TO FRY
- 300 grams of okra
- .5 cup mustard oil
- 1 small red onion, thinly sliced
- 5 garlic cloves, chopped or ground in a mortar and pestle
- a few pinches asafoetida powder
- 2/3 tsp of fine white salt
- 1.5 tsp black mustard seeds
FOR THE MASALA
- 1/3 tsp turmeric powder
- 1/3 tsp red chilli powder
- 1 tsp cumin seed
FOR THE TADKA
- 2 tbsp ghee
- 1 tsp garam masala
- For a dairy free substitute, use coconut oil or mustard oil in place of ghee when making the tadka.
METHOD
How to make our bhindi sabji recipe.
STEP 1
Cut the bhindi or okra into slices around 1.5 centimetres thick. Don’t worry about the slime you will see when cutting—this will cook out during the frying process.
STEP 2
In a kadai, heavy wok, or heavy bottomed pot, heat a half a cup of mustard oil on high heat. When hot, add the onions and garlic and fry until soft and slightly caramelised. Turn down the heat a little if you need to. This will take around five minutes.
STEP 3
Next add the spices for the fry, cook off for a minute or two until the mustard seeds pop, and then add the cut bhindi or okra. Turn the heat back to high if it was lowered. Spread the okra up the sides of the kadai and fry until a golden and crispy brown. Don’t stir, but shift the okra every few minutes to ensure an even cook. This should take around 10 or 15 minutes.
STEP 4
Finally heat the ghee or replacement oil in a small pan and then add the garam masala. If you don’t have time to make the recipe for Sapna’s Konkani garam masala, use any garam masala and simply add chilli powder to taste. Once foaming and tempered, add to the bhindi sabji. Stir through. Serve.
LEARN MORE ABOUT
COOKING OKRA
What’s the best way to cook okra?
Because okra does have a slimy liquid component, it is best fried on high heat to ensure a delicious result with no sogginess. The slimy layer acts as a dousing agent on spice and taste, and so it’s important to cook this aspect out to ensure your okra isn’t bland.
What is okra?
Okra is a green vegetable commonly cooked across the regions of India. You’ll also find it used in cooking across the African continent, and in Creole cooking. In India it is easily accessible, and makes a frequent appearance across millions of thalis everyday.
Is okra good for you?
Yes. Okra is a good source of magnesium and is rich in vitamins A and C. According to ayurvedic medicine, drinking okra water in the morning is believed to stabilise blood sugar levels.
Can I use frozen okra if I can’t get fresh?
The danger with frozen okra is that soggy okra ends up tasting flat, flaccid, and is difficult to jazz up with masala. If you are working with frozen okra, be sure to cook in oil and at very high heat.
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