Okra-Fenugreek Leaves Dry Curry

Hi!!

Bhindi and Methi, yes! You heard right. I know it’s an unusual combination but believe me it’s absolutely worth it. Okra is abundantly available these days and Methi/fenugreek is slowly eloping from the market, so when I got hold of a bunch of fresh looking Methi, I could not resist myself. We all love methi and I love Okra too and I look forward trying new recipes with both the vegetables.

Recently, a reader asked me if I could post a recipe with Okra, though I sent her links of the recipes I have posted earlier yet it set me thinking that I should attempt something new and interesting.. I realized it was quite sometime that I posted anything with the two vegetables..The last recipe I posted using Bhidi was Smoked Cottage Cheese Okra which was about two years back and using Methi was stuffed Potato-Fenugreek Paratha which was about 3yrs back..hmmm, so many years passed by and I never realized..never mind.. this post will take care of that.

I must tell you that this particular curry is simple to make with no extravagant spices. It’s perfect for everyday cooking which can make you feel longing for more bites..and isn’t that what we want for our regular meals, simple ‘ghar ka khana’/ simple home cooked food with a twist and turn here and there, which is good for health and light on the stomach. This curry falls absolutely in the comfort food category which you can cook regularly and will not harm you, as a matter of fact both Fenugreek and Okra are extremely good for digestion..

If you are looking out for more Okra recipes to try then you can also check out Crispy Okra with Caramelized onions, Okra In Poppy and Sesame, Dahi Wali Bhindi, Bendekaayi Gojju and in Methi preparations amongst the many recipes that I’ve posted earlier, I insist on trying Methi-Baingan Bharta and Maatvaadi Palya, which are again every day curries.

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Okra-Fenugreek Leaves Curry

Preparation Time:20mins

Cooking Time:15mins

Serves:2-3

Difficulty Level: Moderately Easy

 

Ingredients

400-450gms Okra (washed and patted dry)

1onion, finely chopped

1cup Fenugreek leaves, finely chopped

1/2 tomato, finely chopped

3-4tbsp oil

1/2tsp cumin seeds

1/2tsp mustard seeds

a pinch of asafetida

1/2tsp turmeric

1tsp red chili pwd

1tbsp coriander pwd

1tsp cumin pwd

1/2-3/4tsp amchoor/ dry mango pwd

salt to taste

Method

Heat oil and splutter the mustard seeds, reduce the flame and splutter the cumin seeds. Add asafetida.

Tip in the onions and sauté. Once the onions are cooked, tip in the fenugreek leaves, salt to taste and cook. The leaves wilt and start cooking.

Add half the turmeric powder and Okra and sauté. Cook the Okra uncovered initially on high flame and then on low flame. The trick is to cook the Okra perfectly without letting it’s color change.

When the Okra is half cooked, add the tomatoes and cook.

Cook the Okra till it’s almost done, now add all the dry spices and remaining turmeric powder. Cook for 2more minutes and then turn off the flame.

Serve with hot chapati or phulka.