Picture a 6-year-old, hair tied back into a pony, fussing over the food at the dining table, while her mom trying to feed her the veggies. Every vegetable she fed, came with a story and that would make the little girl eat the veggies with less fuss. Over time, the okra story became her favorite. This is how I started enjoying this delicious vegetable. I later got to know the many reasons to eat it regularly. Okra is packed with valuable nutrients. It’s a high-fiber food, for starters: Nearly half of its nutrition is a soluble fiber in the form of gums and pectins. Nearly 10 percent of the recommended levels of vitamin B6 and folic acid are also present in a half cup of cooked okra. So, yes it is very beneficial to include okra in the daily diet. I also remember my mom telling us that eating okra is good for the brain. So as a child I used to always think that all intelligent people eat okra. This motivated me to eat this vegetable as well. Plus my mom being an amazing cook, I loved the way she prepared this dish.
Since I can remember, my mom made okra curry this way. We would enjoy this with some Paruppu Rasam and rice or with some chapati/roti. We even pack this in our lunch box and enjoy home cooked meal in school and office. My friend even liked to eat this with bread. I never tried that combo yet. We Indians love our curries and gravies. If you don’t believe me, then check out the recipes on my blog. I have so many of them. 🙂 Paruppu Usili Curry, Garlicky Potatoes Indian Curry style, Mutter Dhingri Masala, Paneer Capsicum Curry, Sesame flavored Ivy Gourd with Potatoes, Spinach & Black Eyed Peas Masala are just a few from the very long list! Yes, we are curry lovers!
Most of these Indian curries need some basic ingredients. You can find them easily in any Indian store or nowadays in Publix and Walmart as well. So that is good news. I also prefer to make certain ingredients at home. Like Homemade Turmeric Powder, Dhania Jeera Powder and Homemade Garam Masala tastes best when you know whats gone in it, that its home-made. There is no artificial color or preservatives in it.
Skillet Fried Okra in Chickpea Flour is a simple curry using lots of Indian flavors and cooked in very little oil. Its vegetarian and gluten-free. Chickpea flour when mixed with Okra, it gives this curry a better taste. I am very excited to be sharing with all of you my mom’s home recipe. Hope you enjoy it as much as we do.
Heat oil in a skillet. Temper the cumin and mustard seeds. Fry onion and garlic along with ginger paste. Now add the Homemade Turmeric Powder, Dhania Jeera Powder and cayenne powder/chilly powder. Saute for another minute.
Now add the chopped okra and salt. You can use frozen okra/bhendi as well. Cook it without a lid. Now add the chickpea flour and give it a good mix. It takes about 7-8 minutes for the okra to be fully cooked. It should not be sticky anymore.
Once done, garnish with chopped cilantro. The curry is now ready.
Try this simple recipe at home today and relish your this dish to your heart’s content.
- 3 cups chopped/frozen okra
- 1 onion, finely chopped
- 3-4 garlic, minced
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tbsp oil
- 4-5 tbsp chickpea flour/besan
- 2 tsp cayenne powder/chilly powder
- 1 tsp turmeric powder
- 2 tsp dhania jeera powder (Coriander - cumin powder)
- 1 tbsp ginger paste
- Cilantro for garnish
- Heat oil in a skillet. Temper the cumin and mustard seeds. Fry onion and garlic along with ginger paste. Now add the Homemade Turmeric Powder, Dhania Jeera Powder and cayenne powder/chilly powder. Saute for another minute.
- Now add the chopped okra and salt. You can use frozen okra/bhendi as well. Cook it without a lid. Now add the chickpea flour and give it a good mix. It takes about 7-8 minutes for the okra to be fully cooked. It should not be sticky anymore.
- Once done, garnish with chopped cilantro. The curry is now ready.
Simple curries like these make for interesting meals.
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For this recipe I recommend