South Indian Potato-Okra Curry (Bhindi Curry)
This spicy vegetarian dish comes from the south of India and is made from okra and potatoes. Serve over rice or with chapati, puri, or naan.
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Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Notes:
Wash and dry the okra completely before cutting into rounds.
Using a wok is faster, but if you don't have one, a regular skillet or saute pan is fine.
Potatoes may be omitted - use 1 pound of okra instead.
Do not use a lid at any point while frying the okra. This will trap steam, which turns to water, which will cause the okra to become slimy. No lid! No water! Don't even add the onions until the okra is completely crisped up!
Nutrition Facts
Per Serving:
183 calories; protein 3.7g; carbohydrates 19.6g; fat 10.9g; sodium 302.2mg. Full Nutrition