Okra Curry Recipes

Steps:

• Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently - this will disappear and the tomatoes will become pulpy, about 10 mins.
• Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Sprinkle with coriander and serve with basmati rice or chapati bread.

Steps:

• Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
• Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

Steps:

• Microwave the okra for about 4 minutes.
• Heat the olive oil over medium heat in a sauce pan. Add cumin seeds. Stir till they swell which is about 2 minutes. Add onion. Stir and cook for about 3 minutes. Add tomato and cook for another 3 minutes. Add the rest and cook for about 3 more minutes.

Steps:

• Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
• While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
• Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.

Steps:

• Slice okra into 1/2-inch pieces and brown in skillet for 8-10 minutes (you may need to add a dab of oil if it sticks to your skillet).
• In a blender, process the ginger, garlic chilies, tomato, coconut milk, tamarind, coriander and cumin until they form a smooth paste.
• Heat the oil, add the this processed paste, and cook until golden brown, about 6-8mins.
• Add the turmeric and salt to taste.
• Add 1/4cup water, bring to a boil and simmer until the gracy thickens to your liking.
• Mix in the okra and simmer another 5min or so to infuse flavors.
• Sprinkle with garam masala, some cilantro and serve.