Curried Okra
Author: Kitchens
  • 225 g (8 ounce) potatoes, scrubbed and cut into fingers
  • 10 ml (2 teaspoon) corn oil
  • 2 cloves garlic, skinned and crushed
  • 1/2 fresh green chilli, seeded and cut into 4 pieces
  • 1 large onion, finely chopped
  • 2.5 ml (1/2 teaspoon) turmeric
  • 2.5 ml (1/2 teaspoon) Garam Masala
  • 225 g (8 ounce) okra, ends barely trimmed
  • 1 tomato, cut into wedges, to garnish
  1. 1. Put the potatoes in a small saucepan and add boiling water to a depth of 0.5 cm (1/4 inch).
  2. Cover and simmer for 10 minutes.
  3. Meanwhile, heat half the oil in a thick-based saucepan and cook the garlic and chilli over a low heat for 2 minutes.
  4. Add the onion, cover the pan and cook for 6 minutes.
  5. Stir in the turmeric and garam masala and cook for a further 2 minutes.
  6. Drain the potatoes, reserving the cooking water.
  7. Add to the onion-spice mixture with the okra and remaining oil.
  8. Stir for 1 minute, then increase the heat and add the potato cooking water.
  9. Cover and simmer for 5-6 minutes, until the okra are just tender but still bright green.
  10. Serve hot, garnished with tomato.
Curried Okra a potato and herb mixture used to thicken Soups and Stews.
Recipe by Recipes at