Eggplant Curry with Okra

Eggplant Curry with Okra


1 person made this

Okra is an unusual vegetable but if you can get it it adds a delicious crunchy note to a vegetarian eggplant curry. This is also a great side dish with a meat curry.

Serves: 4 

  • 3 tablespoons vegetable oil
  • pinch fennel seeds
  • 3 cardamom pods
  • 1 small cinnamon stick
  • 1 bay leaf
  • 3 cloves garlic, diced
  • 2 onions, diced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 1 tablespoon tomato paste
  • 2 tomatoes, diced
  • 2 cups water
  • 150g okra, sliced
  • 150g eggplant, cubed
  • salt, to taste

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat the oil in a saucepan and add the fennel seeds, cardamom pods, cinnamon stick, bay leaf, garlic and onions. Saute until onions are browning, about 5 minutes.
  2. Add the turmeric, chilli powder, coriander and tomato paste and cook 1 minute, stirring. Add tomatoes and water and simmer 10 minutes.
  3. Add the eggplant, okra and salt to taste. Cover and cook 5 minutes or until vegetables are tender.

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