Thursday, April 12, 2012

Okra Coconut Curry

These days whenever I find, fresh looking okra in the grocery store, I start filling up my bag. I have begun to love this dish. This dish is very easy to prepare, and goes very well with rice, or paratta.


  1. Okra (aka lady finger), 1.5 pounds, cut into 1inch pieces.
  2. Onion, 1 medium, thinly sliced
  3. Cardamon-3, cloves-4, peppercorns-5, Cinnamon- 2inch stick
  4. Coconut milk, 1 can
  5. Tomatoes, 2, chopped
  6. Tomato paste, 2 tbspn
  7. Coriander powder, 2tbspn
  8. Turmeric powder, ½ tspn


  1. Heat oil in a vessel, and add the chopped okra, and fry it. This step prevents the dish from getting too sticky, by keeping the okra intact.
  2. Spoon out the fried okra, then in the remaining oil, add everything given in ingredient list step3.
  3. Then add the sliced onion pieces, and saute till light brown. Add the turmeric, coriander powders, fried okra, and the tomato paste. Let it cook for few minutes.
  4.  Add the thinner part in the coconut milk, and chopped tomatoes. Let the curry cook for 5-10mins.
  5. And in the end, add the thick part of coconut milk, and cook it at low flame but do not let it boil.

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