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!
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
- 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.
- You can serve the fried okra without gravy as a side dish they taste great
Tried this recipe?Let us know how it was!
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