Sri Lankan Okra Curry (Bandakka Curry)

Ingredients

• 250 g okra (washed, dried, and sliced into rounds)
• 2 tbsp coconut oil
• 1 onion (small, finely sliced)
• 2 green chilies (slit lengthwise)
• 1 sprig curry leaves
• 0.25 tsp turmeric powder
• 1 tsp Sri Lankan raw curry powder
• salt (to taste)
• 0.5 cup thick coconut milk
• 0.25 tsp fenugreek seeds

Steps

1. 1

   Prepare the okra by washing it thoroughly and wiping it completely dry to prevent sliminess. Slice it into 1/2-inch rounds.

2. 2

   Heat the coconut oil in a pan over medium heat. Add the sliced okra and sauté for 3-4 minutes until slightly browned and no longer raw. Remove from the pan and set aside.

3. 3

   In the same pan, add a little more oil if needed. Add the sliced onion, green chilies, curry leaves, and fenugreek seeds. Sauté until the onion is translucent and fragrant.

4. 4

   Add the turmeric powder, raw curry powder, and salt. Stir well to combine the spices with the aromatics.

5. 5

   Pour in the thick coconut milk and bring the mixture to a gentle simmer, stirring occasionally.

6. 6

   Add the sautéed okra back to the pan. Mix gently to coat the okra with the coconut milk gravy.

7. 7

   Cook for another 2-3 minutes until the gravy thickens slightly. Adjust the salt to taste and remove from the heat.

Notes

To ensure the okra isn't slimy, make sure it is completely dry before cutting and give it a quick fry or sauté before adding it to the liquid base. Serve hot with steamed rice.

Nutrition per serving

• srilankan
• curry
• okra
• vegetarian
• vegan
• gluten-free
• side-dish
• coconut-milk