Okra sliced lengthwise is prepared into a red curry.

This simple delicious okra curry is inspired by the plethora of fresh vegetables on display at our roadside market stop in Madurai. The recipe is adapted from A Spicy Touch: Family Favourites from Noorbanu Nimji’s Kitchen, where eggplant is used instead of okra. Both are equally delicious as prepared here.


Okra Curry Recipe

Yields
4 -6 servings

Ingredients

1 lb okra – or substitute 2 (8-inch long) Japanese eggplant for eggplant curry
¼ cup olive oil
1 teaspoon mustard seeds
½ cup canned crushed tomatoes
½ teaspoon Garlic Paste
½ teaspoon Ginger Paste
1 teaspoon Green Chilli Paste
1 Tablespoon finely ground Crispy Fried Onion
¼ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon Garam Masala
1 Tablespoon finely cut coriander leaves


Method

  1. Cut the okra in half lengthwise OR if using eggplant, cut the top and bottom off the eggplant, then cut it cubes and set aside.
  2. Heat the oil in a saucepan on medium heat, add the mustard seeds and cook covered till they pop and sputter – about 1 minute.
  3. Add the tomatoes, garlic, ginger and chilli pastes, crispy fried onion, turmeric, coriander and cumin and cook for another 2 to 3 minutes.
  4. Stir in the okra or eggplant and cook for about 10 minutes – or until soft when pierced with a fork – and the oil is separating from the sauce.
  5. Sprinkle with Garam Masala and coriander leaves.
  6. Enjoy as a side dish or alone with fresh roti or naan.

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