Okra Onion Curry is an easy recipe for every day cooking.
Ingredients
About 1 lb Okra or Bhendi or Bendakaya or Ladies Fingers.
1 onion.
1 tsp ginger garlic paste.
A pinch of turmeric powder.
Some coriander leaves
Salt to taste.
For Tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 or more red chilies
3 or more green chilies
a pinch of hing or asafoetida
a few curry leaves
Preparation
Cut green chili length wise.
Cut red chili into small pieces.
Cut onion into small pieces.
Wash, wipe out water and then cut okra into 1&1/2 inch pieces.
Procedure
Take oil in a skillet which is kept on medium heat.
When the oil is hot add chana dal, urad dal, green chili, mustard seeds and cumin seeds. Keep stirring until chana dal gets light brown. Then add red chili, hing and curry leaves. Add onion and a pinch of salt. Give a stir and add ginger garlic paste. Cover it and cook for 2-4 minutes until ginger garlic loses it's raw smell. Then add okra. To this okra add some salt and turmeric powder. Cover it and cook for 5 minutes. After 5 minutes give a stir and check if it is done. If it is not done continue cooking for 2 or 3 minutes. If the curry looks dry add a little oil. Do not add water as it gets mushy. When you insert the knife it should go smooth inside the okra. Then you know the okra is done cooking. Add cilantro and a little ghee and mix it well. This little bit of ghee will bring a nice flavor to the curry. Serve this curry hot with whole grain brown rice or whole wheat chapati.
Helpful Tips
Always cut okra after washing and wiping out the water. Other wise your curry will get mushy with water. You can wash the previous night and lay them on kitchen towel. By that time you make curry in the morning they will be dry.
Health Information
Okra is a good source of fibre.
Please feel free to write your comments and suggestions below.
You may also like
About 1 lb Okra or Bhendi or Bendakaya or Ladies Fingers.
1 onion.
1 tsp ginger garlic paste.
A pinch of turmeric powder.
Some coriander leaves
Salt to taste.
For Tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 or more red chilies
3 or more green chilies
a pinch of hing or asafoetida
a few curry leaves
Preparation
Cut green chili length wise.
Cut red chili into small pieces.
Cut onion into small pieces.
Wash, wipe out water and then cut okra into 1&1/2 inch pieces.
Procedure
Take oil in a skillet which is kept on medium heat.
When the oil is hot add chana dal, urad dal, green chili, mustard seeds and cumin seeds. Keep stirring until chana dal gets light brown. Then add red chili, hing and curry leaves. Add onion and a pinch of salt. Give a stir and add ginger garlic paste. Cover it and cook for 2-4 minutes until ginger garlic loses it's raw smell. Then add okra. To this okra add some salt and turmeric powder. Cover it and cook for 5 minutes. After 5 minutes give a stir and check if it is done. If it is not done continue cooking for 2 or 3 minutes. If the curry looks dry add a little oil. Do not add water as it gets mushy. When you insert the knife it should go smooth inside the okra. Then you know the okra is done cooking. Add cilantro and a little ghee and mix it well. This little bit of ghee will bring a nice flavor to the curry. Serve this curry hot with whole grain brown rice or whole wheat chapati.
Helpful Tips
Always cut okra after washing and wiping out the water. Other wise your curry will get mushy with water. You can wash the previous night and lay them on kitchen towel. By that time you make curry in the morning they will be dry.
Health Information
Okra is a good source of fibre.
Please feel free to write your comments and suggestions below.
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