Okra Curry

A delicious South Indian-style okra curry made with freshly ground coconut, spices, and curry leaves. It pairs wonderfully with steamed rice, dosa, or chapati.

Total time: 35 min

Servings: 4

Difficulty: Easy

For the curry

• Okra (ladies' finger) – 500 g, chopped

• Onion – 1 medium, finely chopped

• Tomato – 1 medium, chopped

• Green chilies – 2

• Tamarind – small lemon-sized piece, optional

• Mustard seeds – ½ tsp

• Cumin seeds – ½ tsp

• Curry leaves – 1 sprig

• Turmeric powder – ¼ tsp

• Red chili powder – ½–1 tsp

• Coriander powder – 1 tsp

• Oil – 2 tbsp

• Salt – to taste

• Water – 1–1½ cups

For the ground coconut paste

• Fresh grated coconut – ½ cup

• Cumin seeds – 1 tsp

• Green chilies – 1–2

• Garlic – 2 cloves, optional

• Water – ¼–½ cup, as needed

Instructions:

Wash the okra and dry it completely before chopping. Heat 1 tbsp oil in a pan and sauté the okra for 6–8 minutes until slightly tender and less sticky. Remove and set aside.

Blend the grated coconut, cumin seeds, green chilies, garlic, and water into a smooth paste.

Heat the remaining oil. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, and onion. Sauté until the onion turns translucent. Add green chilies, tomato, turmeric, chili powder, coriander powder, and salt. Cook until the tomato softens.

Add the sautéed okra and ground coconut paste. Pour in 1 cup water and mix gently. Simmer for 8–10 minutes until the okra is cooked and the gravy thickens. Add more water if needed.

Taste and adjust salt. If you prefer a tangy curry, add a little tamarind extract and simmer for another 2–3 minutes.

Serve hot with rice or chapati.