Okra ladies fingers Curry in a jiffy…..Bhinda nu shak

Okra or ladies fingers curry can be made in several different ways. Lots of people get put off by cooking okra as it is quite a sticky vegetable when you cut it. Here is my recipe for stuffed okra. Okra curry is usually made very dry as any addition of water or even tomatoes could make it very sticky. I usually served with chapatis and rice and kadhi.  Here is my recipe for stuffed okra.  This recipe is very similar to my previous recipe but I call it my “cheat recipe” and it’s really a great one if you are in a rush.

As I mentioned before, okra are quite sticky when cut so they have to be prepared in a particular way. Always, soak and wash the okra, then dry each okra using a kitchen paper or a clean dish cloth.

Ingredients for 2 servings:

  • 15-20 fresh green okra or ladies fingers
  • 2 tablespoons Chickpea flour
  • 2 tablespoons cumin powder
  • 2 tablespoons coriander powder
  • Or you can use a mixture of  cumin and coriander powder (dhana jiru)
  • Salt to taste
  • Chilly powder to taste
  • 4 gloves of crushed garlic
  • teaspoon of crushed ginger (optional)
  • 1 tablespoon lemon juice
  • 2 tablespoons Sunflower oil
  • 1 teaspoon of dried mustard seeds
  • 2-3 tbls sunflower oil


1.   Mix the Chickpea flour, cumin and coriander powder, salt, turmeric, chili powder, crushed ginger and  garlic  in a saucepan. Add 2 tablespoons of oil and stir the mixture. This mixture needs to be warmed gently on a low heat until you get an aroma of the spices. For those of you who are unsure, I would suggest that you cover the mixture and microwave it for a minute, stir it and microwave it again for another minute. Stir and allow to cool.
 2.  Top and tail the okra and cut the okra into half slices as shown below:

3.  Heat 2 tablespoons of oil and add in the dry mustard seeds.  Once they stop popping, add the sliced okras to the oil.   Put the lid on and cook the okras on a very low heat for one minute.   Do not add any water to this curry or it will get very sticky.

4.  Now add the spice mixture and stir it into the okra.
5. Cook these on really low heat.   Some of you grew up in Africa and Asia will remember how your mum’s used to keep an upturned plate or  saucepan lid covered with water to stop this curry getting too dry!! I don’t keep any water on my lid but cook this at a very low heat. ( for this cheat recipe –you can cook in the microwave for 3 minutes.  Keep a mug half filled with water next to your saucepan in the microwave.  This will stop your okras from getting too dry!)
5.  Using a fork, gently turn the okras after 5 minutes and let them cook gently for a further 2-3 minutes.  Fresh okra don’t take too long to cook. Prick them with a knife to ensure the okras have softened.
5.  Sprinkle with lemon juice and serve with hot chapattis.