Indian Okra Masala

    30 minutes

    In India they use very young okra so use the smallest you can find. A great way to cook an unusual vegetable.


    Victoria, Australia
    1 person made this

    Serves: 4 

    • 50ml vegetable oil
    • 1 teaspoon mustard oil
    • 1 teaspoon mustard seeds
    • 12 fresh curry leaves
    • 1 small red onion, finely diced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoons garam masala
    • 1 teaspoon ground turmeric
    • 500g small okra, washed
    • 4 garlic cloves, minced
    • 3 small green chillies, sliced
    • 1 teaspoon sea salt
    • 1 tablespoon chopped coriander

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oils in a wok and fry the mustard seeds until they start to pop, then add the curry leaves and fry until crisp, about 30 seconds.
    2. Add the onion and saute over medium heat until it starts to colour, stirring constantly. Add the spices, stir to combine and cook for a minute until fragrant.
    3. Slice the okra in half diagonally, removing the tops. Add the okra, garlic and chilli to the pan and saute gently for 10 minutes, until the okra is soft. Season with salt to taste. The sauce should be quite thick.
    4. Stir the coriander through and serve.

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