Okra Curry (Bandakka Curry)

Okra Curry (Bandakka Curry)
Staff Writer
Okra Curry
Susan Now

Okra Curry

Okra is a popular vegetable in Sri Lanka. Preparing it in this manner minimizes the stickiness, but make sure it is well stir-fried well before adding the liquids.
 

4
Servings
149
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound okra
  • 2 Tablespoons oil
  • 1 onion, sliced
  • 2-3 green chiles, sliced
  • 1 sprig of curry leaves
  • 1/4 Teaspoon turmeric
  • 1/2 Teaspoon fenugreek seeds
  • 1 Tablespoon coriander powder
  • 1 Cup coconut milk
  • 1/4 Cup water
  • Salt, to taste

Directions

Wash okra, cut off tops, and slice diagonally into 1-inch pieces. Heat the oil in the pan. Sauté the onions until translucent. Add the green chiles, curry leaves, and okra and stir-fry for 2-3 minutes.

 

Add the turmeric, fenugreek seeds, and coriander powder and toss well. Add the coconut milk, water, and salt and simmer until okra is tender, about 20 minutes.
 

Nutritional Facts

Total Fat
10g
14%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
5mg
2%
Carbohydrate, by difference
13g
10%
Protein
4g
9%
Vitamin A, RAE
66µg
9%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
63µg
70%
Calcium, Ca
175mg
18%
Choline, total
18mg
4%
Fiber, total dietary
4g
16%
Folate, total
63µg
16%
Iron, Fe
1mg
6%
Magnesium, Mg
55mg
17%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
96mg
14%
Selenium, Se
3µg
5%
Sodium, Na
306mg
20%
Vitamin D (D2 + D3)
1µg
7%
Water
159g
6%
Zinc, Zn
1mg
13%

Okra Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Okra Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.