Okra Curry (South Indian)

Ingredients

• 250 grams (9 ounce) okra (rinse, drain, chop to 1 inch)
• 1 sprig curry leaves (may omit)
• 1 cup (120 grams) onion (fine chopped from 1 medium)
• ¾ cup (50 grams) tomatoes (chopped, from 1 medium deseed if preferred)
• 4 to 5 (10 grams) large garlic cloves sliced
• 1 (150 grams) medium sweet potato (optional) chop to ½ inch slices
• 2 to 3 tablespoons (45 ml) oil (adjust to preference)
• ¼ teaspoon mustard seeds (may omit)
• ½ teaspoon cumin seeds (may omit)
• 2½ tablespoon sambar powder / mild or madras curry powder – read notes
• ½ teaspoon red chili powder (adjust to heat levels)
• 1 to 2 tablespoon Tamarind paste/chutney (or 2 tbsp tamarind soaked in ⅓ cup hot water, read notes)
• ½ to ¾ teaspoon sea salt (adjust to taste)
• ½ + 1 cup water (divided, more as needed)
• 1 tablespoon jaggery or any sweetener (optional)
• ¼ to ⅓ cup thick coconut milk (or ¼ cup grated coconut paste or coconut chutney, optional, adjust to taste)
• 2 tablespoons coriander leaves / cilantro (may omit)

Steps

How to make Okra Curry

1. Over medium heat, warm oil in a pan and add mustard and cumin seeds. As they start popping, add curry leaves, garlic and onions.
2. Saute for 3 mins, then add okra and saute another 5 mins. Stir in red chili powder, sambar powder or curry powder, and salt.
3. Add tomatoes, tamarind, sweet potatoes and ½ cup water. If using soaked tamarind, squeeze it well and strain through a strainer or filter.
4. Mix well, cover and cook for 5 mins. Add the remaining water and cook until okra and sweet potatoes are fork tender. One batch took about 15 to 20 mins.
5. Mix in jaggery and coconut milk if using, then taste and adjust salt and tamarind as preferred. Aim for tangy and spicy, with a light sweetness if desired.
6. Bring to a boil, then switch off the heat. Garnish with coriander leaves if desired and serve with brown rice or millets, or have it on its own as a meal.