7 Easy Steps To Make Authentic Okra Curry

After giving the okra a thorough wash and drying, cut it into small pieces. To lessen sliminess, make sure the okra is totally dry before cooking. A better texture can be achieved and the mucilaginous effect during preparation can be reduced with proper drying.

Oil should be heated in a pan over medium heat. When the mustard and cumin seeds are added, they should sizzle and crackle. This gives the oil a flavorful base for your dish by releasing their flavors into it. To ensure even toasting and avoid burning, stir from time to time.

Put the ginger, garlic, and onions in the pan and chop them finely. When the onions are aromatic and golden brown, sauté them over medium heat. A deep, flavorful base for your dish is created during this process. Once in a while, stir to make sure everything cooks evenly and not burn.

Add to the pan with the spices such as chili powder, coriander, cumin, and turmeric. Allow the spices to release their flavors and mix in with the ingredients by cooking them for a few minutes. This step enhances the overall taste and depth of the dish as well as intensifies the aroma.

Toss well with the spices after adding the sliced okra to the pan. When the okra is firm but still tender, cook it over medium heat, stirring now and then. In order to keep your food from getting too soft and to maintain a tasty texture, don't overcook it.

Pour tomato puree or chopped tomatoes into the pan. Simmer the tomatoes until they become tender and well-integrated into the curry, resulting in a flavorful foundation. This stage ensures a well-blended, flavorful sauce while also improving the dish's texture and depth.

Sprinkle some salt on the curry and add some fresh cilantro as a garnish. Allow the flavors to blend by simmering it for a short while. Enjoy the well-balanced and fragrant dish with your favorite side dish when you serve the hot curry over rice or naan for a full meal.