Bhindi (okra curry)

    Bhindi (okra curry)


    35 people made this

    About this recipe: This is an Indian dry curry recipe from my mum. Tastes great with parathas or rice!

    Serves: 4 

    • 450g (1 lb) okra, ends trimmed, cut into 6mm (1/4 in) rounds
    • 1 tablespoon olive oil
    • 1 teaspoon whole cumin seeds
    • 1/2 teaspoon curry powder
    • 1/2 teaspoon chickpea flour
    • 1/2 teaspoon salt

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Microwave the okra on High for 3 minutes.
    2. Heat olive oil in a large frying pan over medium heat. Add cumin; once it swells and turns golden brown stir in the okra. Cook and stir on medium heat for 5 minutes. Gently mix in the curry powder, chickpea flour and salt; cook 2 minutes more. Serve immediately.

    Editor's note

    Chickpea flour, also known as gram flour or besan, can be found in Indian shops and many supermarkets. Made from ground, dried chickpeas, the flour can be wrapped and stored in the refrigerator for up to 6 months.

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