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Okra Curry (भिण्डी तरकारी)

About Okra Curry (भिण्डी तरकारी)

Okra Curry, or 'Bhindi Tarkari' in Nepali, is a popular and nutritious vegetable dish widely enjoyed in Nepal. It's a common staple in Nepali households and is appreciated for its simplicity, flavor, and affordability. Often prepared as a side dish to accompany rice and lentils, it showcases the use of readily available local ingredients.

Picture of Okra Curry

History

The history of okra cultivation and consumption in Nepal is interwoven with the broader South Asian agricultural landscape. While specific records detailing its arrival in Nepal are scarce, okra is believed to have been introduced to the region centuries ago, likely through trade and migration routes. It gradually became integrated into local cuisines, with 'Bhindi Tarkari' evolving as a simple and nutritious dish. Over time, regional variations in cooking styles and spice combinations have developed, reflecting Nepal's diverse culinary traditions. Okra is now widely cultivated throughout the terai region and lower hilly regions of Nepal where warmer temperatures are conducive for its growth.

Fact 1

Okra is rich in vitamins, minerals, and fiber, making it a healthy addition to the diet.

How to prepare?

okra - 500 gramsonion - 1 medium, finely choppedtomato - 1 medium, finely choppedginger-garlic paste - 1 tablespoonturmeric powder - 1/2 teaspooncumin powder - 1 teaspooncoriander powder - 1 teaspoonred chili powder - 1/2 teaspoon (or to taste)green chilies - 1-2, slit (optional)salt - to tastecooking oil - 2 tablespoonsfresh coriander leaves - 2 tablespoons, chopped (for garnish)

Learn step by step to prepare Okra Curry

  • 1
    Wash the okra thoroughly and pat dry completely with a kitchen towel.
  • 2
    Remove the top and bottom ends of the okra and slice them into 1-inch pieces.
  • 3
    Heat oil in a pan over medium heat.
  • 4
    Add the chopped onions and sauté until they turn golden brown.
  • 5
    Add ginger-garlic paste and green chilies (if using) and sauté for a minute until fragrant.
  • 6
    Add the chopped tomatoes, turmeric powder, cumin powder, coriander powder, and red chili powder. Cook until the tomatoes soften.
  • 7
    Add the chopped okra and salt to the pan. Mix well with the spices.
  • 8
    Cover the pan and cook on low to medium heat, stirring occasionally, for about 10-15 minutes or until the okra is tender and cooked through.
  • 9
    If you find the okra too sticky or slimy, keep the lid off for a while until the moisture evaporates or sprinkle lemon juice.
  • 10
    Garnish with fresh coriander leaves and serve hot with rice or roti.
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