Global Veg » A Culinary Journal

Okra Curry


Growing up I was a pretty picky eater (some would say I still am). This was especially evident on family trips to India to visit relatives.  In my grandmother’s house the routine was the heaviest meal first thing in the morning, a light lunch in the afternoon, followed by a late dinner. Coffee & tea breaks were interspersed throughout the day. Back then, all the food available was Indian. Having Indian food all day was difficult for my brother and I and we would get pickier and pickier as our trip progressed. Of course, I now realize how amazing and healthy the food made by my loving aunts was with fresh local coconut, curry leaves and vegetables.


My grandmother would always ask me how am I going to cook for my family (most especially my future husband) if I am such a picky eater. More specifically, if I just cooked what I liked to eat, she pitied my poor husband. Of course, this was funny for me as I was just a kid and thoughts of a spouse, or what I would cook for him, were far from my mind. However, I would try to reassure her that I loved cooking and would make whatever my family liked.


I always think of my grandmother when I make okra. I have never really liked okra in any form, however it is my husband’s favorite vegetable.   Okra is at its best in the summer so it’s a great time to cook with it.  Here it is stir fried and slightly crispy with some healthy spices.



Okra Curry

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  1. 1 pound fresh okra (not frozen)
  2. 1 tablespoon of olive oil (add more as needed)
  3. 1 teaspoon mustard seeds
  4. 1 teaspoon urad dal
  5. 1/2 teaspoon chana dal
  6. 1/4 teaspoon asafoetida
  7. 1/4 teaspoon ground chili powder (cayenne)- to taste
  8. 1/2 teaspoon ground turmeric
  9. salt to taste


  1. Cut the okra into thin rounds.
  2. Heat the olive oil in the skillet.
  3. Add the mustard seeds, urad dal, chana dal and asafoetida.
  4. Once the mustard starts popping, add the okra and mix well.
  5. Mix in the chili powder and turmeric.
  6. Cook on medium-low until okra is cooked to your desired consistency (about 10-15 minutes to cook and still maintain a little crispness). Salt to taste.


Do not use frozen okra.

Do not cover the okra while cooking.


Your email is never published or shared. Required fields are marked *