This is my mother’s okra recipe, from Karwar in the West coast & Mangalore. I have been cooking it often at my Supperclubs and people new to okra, just love it. It was a favourite in our family, as it has a sour tang and the creaminess of the coconut. The blend of fenugreek and the roasted nutty urad dal in the spice mix, compliments the mild taste of the Okra- called Bhendi in our language. Sizzling tempering at the end of crushed garlic creates a enticingly fragrant layer on this coconut based curry. The love of okra in all its forms, stir-fried, fried, stuffed or curried, runs in the family. If you cook okra in the right way, with a sour element added, it does not become slimy. I would suggest you try this version, it is delicious with some red rice and even as a soup! I have given the original version with whole spices, but do see the Tip at the end, for a short-cut version.
For 4 servings. 1 cup=240 ml/ 1 Tbsp =15 ml/ 1 tsp =5 ml
| 200 g Okra- the tip of the tops removed. If small leave whole or cut in two. | |
| 1 large onion sliced thin, vertically | |
| 3 tbsp of tamarind pulp, preferably freshly extracted. | |
| 1 cup of water | |
| Masala: | |
| ¼ tsp coconut oil | |
| 3 dry red chilies ( Bedgi/ Kashmiri or Annaheim) | |
| 2 tbsp coriander seeds | |
| ¼ tsp each cumin & fenugreek | |
| 6-8 peppercorns | |
| 1 tbsp each raw rice grains & urad dal | |
| ½ tsp turmeric powder | |
| ½ cup fresh desiccated coconut. (if not available, substitute with 175 ml coconut milk) | |
| 2 tbsp jaggery / palm sugar/ brown sugar | |
| Salt to taste | |
| Seasoning: | |
| 1 tbsp coconut oil | |
| 6 small inner cloves of a garlic pod -smash the garlic with peels on just before making the seasoning! |
This is my mother’s okra recipe, from Karwar in the West coast & Mangalore. I have been cooking it often at my Supperclubs and people new to okra, just love it. It was a favourite in our family, as it has a sour tang and the creaminess of the coconut. The blend of fenugreek and...
| 1. | In a saucepan, add the okra, onion, tamarind pulp & water. Add salt to taste. |
| 2. | Bring to a boil, reduce heat, cover and simmer till the okra is just about tender. 5-7 mins, check by inserting the tip of a knife at the top end of the okra. |
| 3. | While okra is cooking prepare the masala. |
| 4. | Heat a small fry pan, add ¼ tsp coconut oil. Add the chilies, coriander, cumin, fenugreek & peppercorns. |
| 5. | Roast till fragrant & fenugreek turns pink. Remove from pan. Add the turmeric powder to the hot spices. |
| 6. | Now add the rice & urad dal to the pan and roast both till urad dal becomes slightly golden. Remove from pan & let cool. |
| 7. | Grind all the dry ingredients to a fine powder. |
| 8. | If using fresh coconut, add it to the powder with some water and grind it to a smooth thick paste. |
| 9. | Add the masala paste, jaggery, to the cooked okra. Adjust water/ add the coconut milk if using to make a thick sauce & adjust salt. (if using coconut milk you might not need more water). |
| 10. | Bring the curry to a simmer, do not boil, and keep it on a simmer uncovered, for 5 mins. Remove from heat. |
| 11. | Prepare seasoning by heating the coconut oil in a small pan, do not let it smoke. |
| 12. | Add the smashed garlic and fry till it is crisp & golden. |
| 13. | Pour immediately over the curry and cover. |
| 14. | Stir it through after 5 mins. And serve with rice or flatbreads. Best is with red rice. |
| 15. | TIP: If you want to eat this curry as a soup, increase the coconut milk to double -350 ml Easier version: You can substitute the whole spices with spice powders, just soak them in a bit of water for 10 minutes before you add them to the curry with the coconut milk. |
The fresh & fragrant elements in this curry!