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.
Author: Mina Joshi
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
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.