I’m sharing yet another simple curry with one of my favourite vegetable Okra/भिंडी/Bhindi. My penchant for this vegetable can be seen with the number of curries I’ve posted using it. And today I’m sharing THE most favourite version of mine.
As a child, I always over ate whenever my Mom made this curry and she kept pampering me by making it quite often. Post marriage it has now become a favourite with my husband and the elder one too. The younger one unlike me despises the Okra and that’s the reason that I’m unable to cook Okra that frequently in my kitchen. But there are days when I do not relent to his choice of not eating this vegetable and though half heartedly, he eats it. For a change he prefers to eat this version of Okra more than the others which is a kind of respite for me as a homemaker who has to keep every one satisfied.
It’s a very simple home style curry which gets ready using a very few ingredients. And if a few ingredients are omitted, this can be eaten during fasting/upvaas days also. This curry will be loved by those people, who love the flavour of cumin, as the maximum flavour comes from that. The sourness to the curry gets contributed by the curds and the nutty flavour and crunch by the roasted peanuts. As it’s a yogurt based curry, the spice level from the chillies has to be kept high, else it would taste bland and my family hates bland food. One always has a choice of adjusting the spice level as per their taste. One can eat this curry with roti or rice, choice or preference is completely up to you.
दही और मूंगफ़ली वाली भिंडी
Okra Curry With Curds and Roasted Peanuts
Preparation Time:20mins | Cooking Time: 15mins | Serves:3-4 | Difficulty Level:Easy
Ingredients (in the sequence of use)
1tbsp cumin seeds
2green chillies cut into small pieces
1/2tsp turmeric powder
600gms Okra/Lady’s finger/भिंडी, cut into 1inch pieces
salt to taste
a few drops lemon juice (optional)
2tsp red chilli powder (add less for less spicy)
3tsp cumin powder
1cup of coarsely crushed roasted peanut
3/4cup of yogurt
coriander for garnishing
Wash the okra and wipe them dry. Tip and tail. Cut into an inch pieces.
Heat oil and splutter the cumin, while it starts spluttering reduce the flame and add green chillies followed by turmeric powder. This prevents both the cumin and turmeric from burning.
Add the Okra and increase the flame to high. Add the salt and mix okra well. One would find the sticky strings getting formed in a few minutes, keep mixing and few drops lemon juice to remove the strings.
Once the strings start to disappear which takes about 5-6minutes, add the red chilli powder, cumin powder and mix thoroughly.
Now add the coarse peanuts and mix.
Mix the yogurt with a little water.
Remove the pan from heat and add the yogurt and mix thoroughly.
Add more water and put it back on flame. Let the curry boil and while it boils, it gets cooked completely and thickens.
Garnish with coriander and serve hot with rice and roti.
If turmeric is avoided in the curry and the curry cooked in clarified butter, this curry is apt for Upvaas/Fasting days.
More Recipes Using Okra
Bendekayi Gojju (Okra in sweet and tangy gravy)