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I love cooking Okra as it’s such a fast vegetable to cook. I have always cooked okra as a spicy curry without adding any water or tomatoes to it.  Lately, quite a few friends have been sharing their tips on making the okra curry and adding tomatoes to the curry at the end to give it the curry moisture and a different taste.  I made it by adding passata, at the end, for the first time and really enjoyed the taste.

Okra Curry taste delicious with chapati, an Indian bread with butter or Flora Plant B+ttere or any other bread.

Click this link for my other okra cooking styles

Ingredients for 2 servings:

1.  Wash the okra and dry each one by using some kitchen paper. top and tail the okra and then cut it into small strips and keep them ready on the chopping board.

2.  Mix the Chickpea flour, cumin and coriander powder, salt, turmeric, chili powder and crushed  garlic  in a mixing bowl.  Add 2 tablespoons of oil to a saucepan and add in the mustard seeds. Once they stop popping, lower the heat and add the mixture from the mixing bowl.   Cook this mixture  on a low heat until you get an aroma of the spices.Now add the okra slices and mix.  Allow this to cook on a low heat with the lid on.

Once  the okra soften, add the pasatta and stir gently with a fork.  Allow to cook for 5 minutes.  The curry is ready to be served.

Print Recipe

Spicy Okra Curry in a hurry

I love cooking Okra as it’s such a fast vegetable to cook. I have always cooked okra as a spicy curry without adding any water or tomatoes to it.  Lately, quite a few friends have been sharing their tips on making the okra curry and adding tomatoes to the curry at the end to give it the curry moisture and a different taste.  I made it by adding passata, at the end, for the first time and really enjoyed the taste.

Course: curry

Cuisine: Indian

Author: Mina Joshi

Ingredients

• 15-20 fresh green okra or ladies fingers
  
  
• 2 tbls Chickpea flour
• 2 tbls a mixture of  cumin and coriander powder (dhana jiru)
• Salt to taste
• Chili powder to taste
• 4 gloves of crushed garlic
• 4 tbls pasatta
• 2 tbls Sunflower oil
• 1 tsp of dried mustard seeds
• 2-3 tbls sunflower oil

Instructions

• Wash the okra and dry each one by using some kitchen paper. top and tail the okra and then cut it into small strips and keep them ready on the chopping board.
  
  
• Mix the Chickpea flour, cumin and coriander powder, salt, turmeric, chili powder and crushed garlic  in a mixing bowl.  Add 2 tablespoons of oil to a saucepan and add in the mustard seeds. Once they stop popping, lower the heat and add the mixture from the mixing bowl.   Cook this mixture  on a low heat until you get an aroma of the spices.Now add the okra slices and mix.  Allow this to cook on a low heat with the lid on.
• Once  the okra soften, add the pasatta and stir gently with a fork.  Allow to cook for 5 minutes.  The curry is ready to be served.

  
  
  
  

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