Okra Curry with Tamarind

(Bhindi Curry with Tamarind)
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


Step 1:

  • 1⁄2 pounds (about 20 pieces) of Okra
  • 1⁄2 tbsp of oil

Step 2:

  • 2 tbsp coconut oil (or more, if needed)
  • 1⁄2 tsp cumin seed
  • 1⁄2 tsp fenugreek seed
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 2 green chilies, slit
  • 1 medium onion, sliced
  • 1 stalk of curry leaves
  • 1 medium tomato, minced
  • Salt, as needed
  • 1⁄2 tsp asafetida

Step 3 (For the Spice Paste):

  • 2 tbsp coriander powder
  • 2 tsp kashmiri Chili
  • 1⁄2 tsp turmeric
  • 1⁄4 tsp black pepper
  • 3 tbsp coconut, grated
  • 1⁄2 cup of water
  • 1 cup of hot water
  • 1 tsp of tamarind paste

For Tempering:

  • 1 tbsp. coconut oil
  • 1⁄2 tsp mustard seeds
  • 1⁄4 tsp fenugreek powder
  • 1 stalk curry leaves
  • 2 small dry chilies


Step 1:

  • Wash and dry the Okra.
  • Cut lengthwise - 2 or 3 from each Okra
  • In a pan, add the oil and lightly sauté the okra for about 3 minutes. Set aside.

Step 2:

  • In a pan, add 2 tablespoons of oil and when hot, add the cumin seed and the fenugreek seed.
  • When slightly brown, add the minced ginger and garlic and sauté for a minute.
  • Add the green chili, curry leaves and the onion and sauté well.
  • Add a teaspoon of salt and sauté until the onions are slightly brown.
  • Add the Asafetida and stir well. Keep on low heat while you make the spice paste.

Step 3:

  • In a blender, make a paste of the spices with 1⁄2 cup of water.
  • In 1 cup of hot water, mix the tamarind.
  • Add the spice paste to the pan and continue cooking until the raw smell of the paste dissipates - approx. 3 minutes.
  • Add the tomatoes and continue to cook until the tomatoes are soft.
  • Add the tamarind water and stir well. Add an additional cup and a half of hot water and a teaspoon of salt. (When adding tamarind water, taste for tartness [sourness]. Add only enough for your taste.)
  • When the gravy mix begins to boil, add the okra that is set aside.
  • Cover and cook for 8 to 10 minutes. Stir occasionally.
  • Remove cover, the Okra should be cooked and the gravy will thicken.
  • Turn off heat and prepare to temper.

For Tempering:

  • In a small frying pan, add the coconut oil.
  • When hot, add mustard seed.
  • When the mustard seeds pop, add dry chili, curry leaves and fenugreek powder.
  • Mix well and add to the cooked Okra.
  • Okra Curry with Tamarind is ready to serve.



This dish goes well with rice, chapati, nan etc.
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Keyword vegetarian


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