Category: Other
Rating: 3.22
Servings: 4


1 lb okra; cut 1 inch lenghts
2 medium onion; minced
4 tablespoon vegetable oil
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon ground red pepper
2 teaspoon ground coriander
1/2 teaspoon graram masala
1 salt; to taste

Directions: How to Cook Bhindi Ki Sabji - Curried Okra - India

Wash and cut okra. Heat 4 tablespoons salid oil and fry cumin seeds a second, add onions and cook for 10 minutes, until ligh brown. Add okra, turmeric, red pepper, coriander and salt. Mix. Cover and cook over medium for 10 minutes. Add garam masala and cook covered for another 10 minutes. Shared by Melody Holcomb-Hockin, Washington, USA

Recipe by: Cooking with Curry Renu Arora

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Recent comments and reviews for this recipe:

Madhu Gautam writes:

Never cook okra in a covered vessel.. Keep it open while cooking it otherwise the okra becomes very sticky.

Posted on 14 Aug 2008, 21:02 ET

mubarak writes:

yum mum yum!!!!

Posted on 12 Jan 2009, 07:04 ET

Sueneek writes:

WoW this was a really delicious recipe. Thanks :)

Posted on 14 Apr 2009, 17:33 ET

Fahad Tiger writes:

Aare yaar koi roman english me batado kuch curr's kaise banate hai, sala pardes me yehi pareshani hai paka k khao, acha lagta hai pakaker khana, Aane waale ko sukoon melega,
lol ha ha ha ha,

Posted on 22 Sep 2009, 10:22 ET

mani writes:


Posted on 21 Mar 2011, 21:53 ET

tiknu writes:


Posted on 21 Mar 2011, 21:54 ET

anonymous writes:

I agree with madhu, you should keep the vessel open and fry the okra on high heat for about 10 minutes or more depending on the quantity, let all the stickyness fry, once you cannot see and of the stringy sticky substance from inside the okra, then its ok to cover it and let it simmer if u prefer it well-cooked.

Posted on 13 Jul 2011, 15:07 ET

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