Kumaoni okra curry cooked Kumaoni-style in mustard oil: okra cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 33 minutes.
Prep 13 min Cook 20 min Serves 3 Easy
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🥬Okra250 g, trimmed and cut
🌶️Red Chili Powder1 tsp
🫙Mustard Oil2 tbsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🌶️Dried Red Chilies2
🍋Lemon1/2, juiced
Instructions
1
Prepare the okra and chop the onion, tomato and aromatics.
2
Heat the mustard oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the dried chilies.
4
Add the okra and a splash of water, cover and cook until tender, stirring occasionally.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Prepare the okra and chop the onion, tomato and aromatics.
Heat the mustard oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the dried chilies.
Add the okra and a splash of water, cover and cook until tender, stirring occasionally.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
