Okra in Curd
Elevate your everyday meals with this refreshing and flavorful dish, Okra in Curd! This unique Indian recipe combines tender, sautéed okra (ladies' finger) with a creamy, spiced yogurt (curd) sauce, creating a delightful medley of textures and tangy flavors. Infused with aromatic spices like cumin, mustard seeds, turmeric, and coriander, this dish is a perfect blend of taste and health. Quick to prepare in just 30 minutes, it pairs beautifully with steamed rice or soft Indian flatbreads, making it an excellent choice for family dinners or gatherings. Garnished with fresh coriander leaves, this vegetarian recipe is a must-try for anyone seeking a lighter, wholesome take on traditional Indian cuisine.
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Recipe Information
Ingredients
- 300 grams okra (ladies' finger)
- 250 ml plain curd (yogurt)
- 3 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 pieces green chilies, finely chopped
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Wash the okra thoroughly and pat it dry using a kitchen towel. Trim the ends and cut it into 1-inch pieces.
Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Add the chopped okra and sauté until it becomes lightly crispy and no longer slimy, about 8–10 minutes. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil. Add mustard seeds and let them splutter. Then add cumin seeds and green chilies, and sauté for 30 seconds until fragrant.
Mix turmeric powder, red chili powder, and coriander powder into the skillet. Stir for a few seconds to toast the spices.
In a mixing bowl, whisk the curd (yogurt) until smooth. Gradually add it to the skillet and stir well. Cook on low heat for 2–3 minutes, ensuring the yogurt does not curdle.
Add the sautéed okra back into the skillet. Season with salt and mix carefully to coat the okra in the spiced yogurt mixture.
Cook for another 4–5 minutes on low heat, allowing the flavors to meld together.
Garnish with freshly chopped coriander leaves and serve warm with steamed rice or Indian flatbread.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.2 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 644 mg | 50% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
