OKRA TAMARIND CURRY/ LADYSFINGER CURRY

September 14, 2016

OKRA TAMARIND CURRY/ LADYSFINGER CURRY

Okra is unfortunately not popular among many around. This is a super veggie with countless healthy benefits, moreover they taste absolutely great when you make it in a right way. This recipe is popular among south indians, the okra is slowly simmered in a spicy, tangy gravy along with onions and tomato, making a luscious curry full of flavors. This recipe i learnt from my mom and I usually prepare this curry atleast every week, one of my hubbys favorite. Though it is little on the spicy side, still my toddler loves to eat the okras soaked in the curry.

Wash and drain the okras and chop them into a bite sized pieces, ladysfingers are usually sticky in nature, so my mom used to dry roast the okra for few mins in a pan before adding it to the gravy, so in that way it remains non sticky with good texture. Other ways is to just add the okra as it is, but you need to pour some oil on the okra and then saute until the stickiness is gone. Here i tried the second method, well this saves time. However you can add as it is, but the curry might look sticky and goey. So i recommend roasting them.

Okra/ladysfinger - 1/2 pound chopped

onion - 1 big sliced

tomatoes - 2 big, chopped

tamarind extract - half cup

fenugreek seeds/powder - a pinch

garlic - 3 cloves crushed

chili powder - 1 teaspoon

coriander powder - 1 1/2 teaspoon

cumin powder - half teaspoon

cilantro/coriander leaves few to garnish

oil - 1 tablespoon.

For seasoning

mustard seeds - half teaspoon

curry leaves (optional)

PREP TIME : 10 MINS COOK TIME: 30 MINS SERVINGS : 3 or 4

Heat the pan with oil, once hot add the mustard seeds, wait for the mustard seeds to splutter, add the crushed garlic , fenugreek seeds or powder and the sliced onions, saute for few seconds, until the onions turns transparent, Now add the okras, saute by pouring a teaspoon of oil on top of the okra, saute until the stickiness is gone. Next add the finely chopped tomatoes, wait until the tomatoes turns mushy, usually takes around 7 mins. Then add the chili, coriander, cumin powder. combine well together, let them sit for atleast 5 mins, so that the okra absorbs the spices. Now pour the tamarind extract, to make the tamarind extract, simply soak a small lemon sized tamarind in warm water, squeeze them to make tamarind extract. We dont require more, as the tomatoes itself gives nice tanginess to the curry, so about a half cup of thin extract is enough. Just check for seasoning and add salt as required. Serve them hot with steamed rice.

TIPS

Okra cooks faster, so dont cook for long as you might lose the shape and it may turn mushy.
For any tamarind curry, fenugreek seeds or powder a pinch of it is recommended, they are healthy and at the same time, the little bitterness balances the tanginess from the tamarind very well. Do not add more than a pinch, the curry can turn bitter.