Okra Tomato Curry

By: Manjula Jain

July 6, 2023

Serving : 0

Rate this recipe:

5 from 1 vote

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Okra Tomato Curry

Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will be sure to impress your guests with this unique vegetable dish!

Okra (Bhindi) Tomato Curry

Ingredients

For Gravy

  • 4 medium tomato puree will make approx. 1-1/2 cup
  • 1/4 -inch piece of ginger
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds (Jeera)
  • Pinch of asafetida (Hing)
  • 1 teaspoon coriander powder (dhania)
  • 1/4 teaspoon turmeric (Haldi)
  • 1/2 teaspoon  red chili powder
  • 1/2 teaspoon  salt
  • 1 teaspoon sugar
  • 1 teaspoon corn starch/arrowroot powder

Fried Okra

  • Approx. ½ pond okra sliced from the center and cut in half to make about 1-3/4 cup cut okra (bhindi)
  • 1/4 cup  besan gram flour
  • 1/2  teaspoon salt
  • 1/2  teaspoon cumin seeds (jeera)
  • 1/2 teaspoon mango powder (amchur)
  • 1 teaspoon fennel seeds coarsely ground (sonff)
  • 1-1/2 teaspoons coriander seeds coarsely ground (dhania)
  • 1/2  teaspoon red chili powder
  • Approx. 3 tablespoons water
  • Oil to fry

Instructions

Gravy

  • Mix cornstarch with three tablespoons of water and keep aside.
  • Blend the tomatoes and ginger to make tomato puree.
  • Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
  • Add cumin seeds, and asafetida and stir for a few seconds now add coriander; turmeric, red chili, salt, and sugar stir fry for a few seconds and add tomato puree.
  • Cook the tomatoes for about 4-5 minutes, add cornstarch, and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready to keep aside.

Fried Okra

  • In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
  • Heat the oil in a frying pan over medium-high heat, the frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right away but not change color.
  • Put one okra at a time into the oil and fry till they are golden brown on both sides this should take about four minutes.
  • Take them out over a paper towel.
  • Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

Notes

Suggestions
  1. You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat, the gravy and heat the gravy in a frying pan like stir fry so they become crunchy and serve over the gravy.
  2. You can serve the fried okra without gravy as a side dish they taste great
Okra (Bhindi) Tomato Curry

Okra Tomato Curry

Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will be sure to impress your guests with this unique vegetable dish!
5 from 1 vote
Print Recipe Pin Recipe
Course curry
Cuisine Indian
Servings 0

Ingredients
  

For Gravy

  • 4 medium tomato puree will make approx. 1-1/2 cup
  • 1/4 -inch piece of ginger
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds (Jeera)
  • Pinch of asafetida (Hing)
  • 1 teaspoon coriander powder (dhania)
  • 1/4 teaspoon turmeric (Haldi)
  • 1/2 teaspoon  red chili powder
  • 1/2 teaspoon  salt
  • 1 teaspoon sugar
  • 1 teaspoon corn starch/arrowroot powder

Fried Okra

  • Approx. ½ pond okra sliced from the center and cut in half to make about 1-3/4 cup cut okra (bhindi)
  • 1/4 cup  besan gram flour
  • 1/2  teaspoon salt
  • 1/2  teaspoon cumin seeds (jeera)
  • 1/2 teaspoon mango powder (amchur)
  • 1 teaspoon fennel seeds coarsely ground (sonff)
  • 1-1/2 teaspoons coriander seeds coarsely ground (dhania)
  • 1/2  teaspoon red chili powder
  • Approx. 3 tablespoons water
  • Oil to fry

Instructions
 

Gravy

  • Mix cornstarch with three tablespoons of water and keep aside.
  • Blend the tomatoes and ginger to make tomato puree.
  • Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
  • Add cumin seeds, and asafetida and stir for a few seconds now add coriander; turmeric, red chili, salt, and sugar stir fry for a few seconds and add tomato puree.
  • Cook the tomatoes for about 4-5 minutes, add cornstarch, and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready to keep aside.

Fried Okra

  • In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
  • Heat the oil in a frying pan over medium-high heat, the frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right away but not change color.
  • Put one okra at a time into the oil and fry till they are golden brown on both sides this should take about four minutes.
  • Take them out over a paper towel.
  • Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

Notes

Suggestions
  1. You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat, the gravy and heat the gravy in a frying pan like stir fry so they become crunchy and serve over the gravy.
  2. You can serve the fried okra without gravy as a side dish they taste great
Tried this recipe?Let us know how it was!

Comments

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    Kate
    September 2, 2017 at 8:17 am

    Hi I’m from Poland. I tried a lot of yours dishes they’re amazing. Ikea for dinner tonight. Regards Kate

    Shubhi Jain
    November 9, 2016 at 2:18 am

    I am very fond of Dahi-Bhindi, Tomato curry with bhindi is unique.

    Piscean
    August 29, 2016 at 4:00 am

    Manjula aunty, can you please tell me if there is an alternative to besan flour?

      Manjula Jain
      August 29, 2016 at 4:53 pm

      Piscean’ use corn starch

    Anil kumar
    March 11, 2016 at 1:21 am

    Hello, this is really a nice dish of okra, i like it, I will try

    Veena Arvind
    March 9, 2016 at 6:48 am

    Hello Manjula
    We can prepare lot of new dishes browsing ur kitchen.

      Manjula Jain
      March 9, 2016 at 2:09 pm

      Veena Arvind, Thank you

    renee kaur
    February 18, 2016 at 9:22 am

    I will try this soon

    Shubham
    October 9, 2015 at 8:24 am

    Thanks a lot for the amazing recipe. I just made it and it was delectable. Keep up the good work

    mahreen
    August 3, 2015 at 11:50 am

    Thanks mangula

    Molly
    August 3, 2015 at 9:41 am

    Is it possible to use frozen okra? Thank you; this sounds tasty.

      Manjula Jain
      August 4, 2015 at 12:31 am

      Molly, for this recipe frozen okra will not work

    Madan ojha
    August 3, 2015 at 7:12 am

    this is very tasty dish,i like it.

    deepika bajaj
    September 8, 2014 at 12:47 am

    Too gud n easy recipes
    .

    Lakshmi Rajesh
    January 8, 2014 at 4:52 am

    I want to test this recipe on my husband so I’m planning to try the recipe this weekend. I have ordered the vegetables required from buygreenz and groceries from http://www.qusec.in. Hope I will make the recipe taste good.. Thanks for the recipe!!

    sanjub singh
    November 21, 2013 at 1:09 am

    verry good

    Chauhan
    October 29, 2013 at 1:43 pm

    Hi Manjula,

    Can you substitute the cornflour for starch?

    Thanks in advance for your help!

    aarchana87
    July 23, 2013 at 2:20 am

    Manjula Aunty,

    Can you please suggest me with what can I serve this okra tomato curry with?

    I am very much tempted to try this dish but not sure what to serve this with.

    Can I serve this with plain rice ?

    Waiting for your reply ..

    Regards,
    Archana

      Manjula Jain
      July 24, 2013 at 11:58 am

      Aarchana,
      You can serve this with plain rice but I like with any plain flat bread like Roti, Puri, Pita or paratha

    Neela Patel
    July 20, 2013 at 4:09 am

    Delicious.
    Lovely without the tomato gravy.

    Rg7217
    July 17, 2013 at 8:01 am

    Can I not fry the okra is there any other way

      talma
      June 27, 2017 at 10:05 am

      We are not allowed frying,is there another way?

        Manjula Jain
        June 28, 2017 at 11:50 pm

        Talma, do with stir fry bhindi

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