Easy Indian Vegetarian Okra Curry Recipe | Bhimascook

Learn how to make a flavourful, vegetarian Indian Okra Curry (bhindi curry) that’s non-slimy, quick and perfect for everyday meals. Step-by-step with tips, storage & health notes.

If you’re looking for a delicious, easy and wholesome vegetarian Indian dish, this Okra Curry (bhindi in masala) ticks all the boxes. Ideal for lunch or dinner, it brings in the humble okra pod, elevated with aromatic spices, tomatoes (or tamarind) and mindful cooking to avoid the common issue of sliminess. Indian veggie cuisine is seeing a renewed focus on texture, clean spices and regional authenticity — and this recipe aligns perfectly. The fusion of practicality and flavour makes it a trending pick among home cooks seeking quick vegetarian options in 2025. Indian Healthy Recipes+2Ministry of Curry+2

In this blog post, you’ll find: a quick facts section, full ingredients and steps, plating, storage, health benefits, tips, and FAQs — all optimized for search and rich user value.

Quick Facts

• Serves: 4

• Prep Time: ~15 minutes

• Cook Time: ~20-25 minutes

• Cuisine: Indian vegetarian

• Meal Type: Main / Side dish

• Diet: Vegetarian (can be vegan if no ghee/dairy used)

• Focus Keyword Usage: “Okra Curry” appears in title, slug, meta, intro and throughout content

Why this Okra Curry works (and why it’s trending)

• Okra is an everyday vegetable in many Indian kitchens and offers great value, nutrition and versatility.

• This version uses a method to reduce slime, which is a common complaint for okra dishes. Tea for Turmeric+1

• It aligns with current vegetarian/plant-based eating trends in India — “Indian vegetarian dinner ideas” articles note that veggie mains are increasingly favoured. homeal.co.in+1

• It’s adaptable: you can pair it with roti, rice, millets or even serve as part of a thali-style spread.

• The recipe is region-neutral (works North or South India) but also lends itself to Gujarati or Maharashtrian styles (e.g., “bhinda & bateta shaak” variant). Sanjana Feasts

Ingredients for Okra Curry

Tip: Choose smaller tender okra pods rather than large fibrous ones to avoid tough texture.

 Step-by-Step Recipe for Okra Curry

Preparation

1. Wash the okra pods, trim stem and tip, then pat completely dry. Moisture is the enemy of non-slimy okra. Ministry of Curry

2. Slice into ~1 inch pieces (or slit lengthwise) and set aside.

3. Chop onion, tomato, mince garlic, gather curry leaves and spices.

Cooking

• Heat oil in a deep pan on medium heat. Add mustard seeds; once they splutter, add cumin seeds and curry leaves.
• Add garlic and sauté for ~1 minute until fragrant. Then add the chopped onion. Cook until the onions turn translucent/golden (about 3-4 minutes).
• Add the okra pieces, stir well and sauté uncovered on medium-high heat for about 5 minutes. This helps reduce slime.
• Add the tomatoes, salt, chilli powder and sambar/curry powder. Mix well so the okra gets coated.
• Add tamarind paste (or extract) and about ½ cup water. Cover and cook on medium-low heat for ~5 minutes.
• Uncover, add the jaggery (if using) and coconut milk/grated coconut (if using). Add additional water (~½ cup) if needed to get desired consistency. Cook for additional ~10 minutes or until okra is tender and the gravy thickens. Stir occasionally, but don’t over-stir.
• Once done, turn off heat, sprinkle fresh coriander. Serve hot.

Serving, Plating & Storage

Serving & Plating

• Serve the Okra Curry with warm rotis, phulkas or a stack of chapati.

• Alternatively, pair with steamed fluffy basmati rice or brown rice/millets for a wholesome meal.

• Garnish with fresh coriander and a side of plain yogurt or raita to balance the spice/tang.

Storage

• Store leftover curry in an airtight container in the refrigerator for up to 2 days.

• Reheat gently on stove or microwave, adding a splash of water if the gravy has thickened too much.

• For longer storage, you can freeze the cooked okra curry in portion-sizes for up to 1 month. Thaw overnight in refrigerator and reheat.

• Note: Texture will be best if consumed within 2 days for freshest flavour.

 Health Benefits of this Vegetarian Okra Curry

• Okra is rich in dietary fibre, vitamins (A, C, K) and minerals such as magnesium and potassium.
• The use of tamarind and tomatoes adds tang and antioxidants.
• The recipe is vegetarian — and with coconut milk option, can also fit vegan lifestyle.
• Compared to deep-fried sabzis, this is a lighter version (especially if oil is moderated).
• Using spices like cumin, turmeric (in powder mix) and curry leaves supports digestion and adds flavour without heavy creams.
• As vegetarian meals gain popularity in India and globally, recipes like this offer nutrition, taste and home-kitchen simplicity.

 Pro Tips for Perfect Okra Curry

• Dry the okra thoroughly before cutting — damp okra leads to sliminess.
• Avoid overcrowding the pan while sautéing okra; large batches steam instead of fry.
• Cook uncovered when sautéing to let moisture escape. Ministry of Curry
• Use tamarind or tomatoes to add acidity which helps reduce slime and enhance flavour.
• Adjust spice blend – store-bought sambar powder or curry powder may be hot; adjust chilli accordingly. Indian Healthy Recipes
• Consistency flexibility: For a dry version, use less water; for more gravy, increase water and finish with coconut milk for creaminess.
• Regional twist: For a Maharashtrian style “bhinda & bateta shaak”, add diced potato or use air-fried potato sticks. Sanjana Feasts
• Meal-prep friendly: Make double quantity, refrigerate one portion to thaw and reheat for next lunch.

Conclusion

This recipe for Okra Curry brings together the best of Indian vegetarian cooking — simplicity, flavour, health and regional versatility. Whether you’re cooking for family on a weekday or adding a vegetable main to your weekend thali, this dish delivers. Bookmark this post, try it soon, adjust the spices to your taste, and enjoy a non-slimy, delicious okra curry. Serve it with rotis or rice, pair it with fresh raita or salad, and truly make it your go-to okra favourite. Want more vegetable-centric recipes? Check our other posts on Vegetable Sabzi Collection and Weeknight Indian Veg Meals for inspiration.

Give it a try, share your feedback in the comments, and keep exploring the rich world of Indian vegetarian cuisine. Happy cooking!

Useful Links

• Indian Healthy Recipes – Okra Curry – for variant styles and photos.

• Ministry of Curry – Bhindi Masala – detailed instructions on non-slimy okra cooking..

FAQs

Q1: Can I make this Okra Curry vegan?
Yes — simply use oil instead of ghee, and omit any dairy. If using coconut milk, ensure it’s plant-based. The recipe naturally supports a vegan version.

Q2: How do I avoid slimy okra in this curry?
Dry okra thoroughly before chopping, sauté uncovered, avoid adding excess water early, and use acid (tomato/tamarind) to reduce mucilage. Tea for Turmeric+1

Q3: What can I serve along with this Okra Curry?
It pairs beautifully with rotis, chapatis, phulkas, parathas or steamed rice/brown rice. A side of plain yogurt or raita helps balance the spice.

Q4: Can I add other vegetables or vary the recipe?
Absolutely. You can add diced potatoes (for a “bhindi & bateta” variation) or use a thicker coconut-milk base for a South-style curry. Adjust water and spices accordingly. Sanjana Feasts

Q5: How long can I store leftover okra curry?
Stored in an airtight container in the fridge, it’s best consumed within 2 days. For longer storage, freeze in portions (up to 1 month), then thaw and reheat gently.