Vegan Okra Curry
This Kerala style Okra curry is so easy, tangy and the perfect combo to pair with rice. This curry is vegan, gluten-free and pairs well with Potato fry and Jeera aloo.
Servings: 4 people
Calories:
Equipment
Ingredients
- 5 Lady's Finger/ Okra
- 1/4 Cup Shallots slit into two
- Tamarind small lemon sized
- 1/4 Tsp Jeera/Cumin seeds
- 1/8 Tsp Methi seeds/fenugreek seeds
- 1/4 Cup Grated Coconut
- 1 Tomato medium-sized chopped
- 1/4 Tsp Turmeric powder
- 1 1/2 Tsp Chili powder
- 2 1/2 Tsp Coriander powder
- Curry leaves few
- 1/4 Tsp Mustard seeds
- Salt as required
- 2 Tsp Oil
Instructions
step 1
- Grind coconut, cumin seeds and fennel seeds smooth and keep aside.
- Chop okra to 1 inch pieces.
- Soak tamarind in 1/2 cup water.
Step 2
- Heat oil in a pan, crackle mustard seeds.
- Add shallots and curry leaves.
- When shallots become golden brown add the okra and sauté till the edges of the okra turns brown.
- Add tomato,turmeric powder, red chili powder and coriander powder.
- Saute till the tomato becomes mushy and add tamarind extract.
- Let it boil till raw smell goes.
- Add ground coconut paste and salt.
- Add required water to desired consistency.
- Let it boil till the raw smell goes.
- Switch off.
- Serve with cooked rice.
Video
Notes
- Adjust red chili powder as per your spice level.
- If you don’t have fresh tamarind, you can use tamarind paste. But check the tanginess before adding.