Okra Tomato Curry

July 16th, 2013 filed under Gluten Free, Vegan, Vegetables Curry / Gravy, Vegetables Sauteed / Dry
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Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will sure to impress your guests with this unique dish!

Okra (Bhindi) Tomato Curry recipe by ManjulaIngredients

FRor Gravy

  • 4 medium tomatoes puree will make approx. 1-1/2 cup
  • 1/4 inch piece of ginger
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds (jeera)
  • Pinch of asafetida (hing)
  • 1 teaspoon coriander powder (dhania)
  • 1/4 teaspoon turmeric (haldi)
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon corn starch/arrow root powder

Fried Okra

  • Approx. ½ pond okra sliced from center and cut in half make about 1-3/4 cup cut okra (bhindi)
  • 1/4 cup besan gram flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon mango powder (amchoor)
  • 1 teaspoon fennel seeds coarsely ground (sonff)
  • 1-1/2 teaspoons coriander seeds coarsely ground (dhania)
  • 1/2 teaspoon red chili powder
  • Approx. 3 tablespoons water
  • Oil to fry

 Method

Gravy

  1. Mix cornstarch with three tablespoons of water and keep aside.
  2. Blend the tomatoes and ginger to make tomato puree.
  3. Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
  4. Add cumin seeds, asafetida and stir for few seconds now add coriander; turmeric, red chili, salt and sugar stir fry for few seconds and add tomato puree. .
  5. Cook the tomatoes for about 4-5 minutes, add corn starch and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready keep aside.

Fried Okra

  1. In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
  2. Heat the oil in frying pan over medium high heat, frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right of way but not change the color.
  3. Put one okra at a time to the oil and fry till they are golden brown both sides this should take about four minutes.
  4. Take them out over paper towel.
  5. Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

Suggestions

  1. You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat the gravy and heat the gravy in frying pan like stir fry so they become crunchy and serve over the gravy.
  2. You can serve the fried okra without gravy as a side dish they taste great

If you enjoyed the recipe for Okra Tomato Curry, here are more great recipes you should try from Manjula's Kitchen.

7 Responses to “Okra Tomato Curry”

  1. Lakshmi Rajesh says:

    I want to test this recipe on my husband so I’m planning to try the recipe this weekend. I have ordered the vegetables required from buygreenz and groceries from http://www.qusec.in. Hope I will make the recipe taste good.. Thanks for the recipe!!

  2. sanjub singh says:

    verry good

  3. Chauhan says:

    Hi Manjula,

    Can you substitute the cornflour for starch?

    Thanks in advance for your help!

  4. aarchana87 says:

    Manjula Aunty,

    Can you please suggest me with what can I serve this okra tomato curry with?

    I am very much tempted to try this dish but not sure what to serve this with.

    Can I serve this with plain rice ?

    Waiting for your reply ..

    Regards,
    Archana

  5. Neela Patel says:

    Delicious.
    Lovely without the tomato gravy.

  6. Rg7217 says:

    Can I not fry the okra is there any other way

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