Okra Eggplant curry

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Okra Eggplant Curry(c) 2012 barefoot photos
Okra Eggplant Curry
(c) 2012 barefoot photos



Okra Eggplant Curry

Though okra is very nutritious, I have detested it forever, until Mike discovered a way to make it not so slimy, by baking it in the oven before adding it to the dish.This dish has now become my FAV curry!


Okra ~ 1 lb. frozen

Eggplant ~ 1 medium chopped into 1/4 ‘ cubes

Zucchini (optional) ~ chopped into 1/4 ” cubes

Onion ~ 1 large chopped

Tomato ~ 2 medium chopped

Green chili ~ 2 chopped or 4 small chopped

Fresh ginger ~ 1 ” cube peeled, grated

Garlic ~ 4 cloves chopped

Cumin seeds ~ 2 tsp.

Cumin powder ~ 1 tsp.

Coriander powder ~ 1 tsp.

Chili powder ~ 1 tsp.

Turmeric powder ~ 1/2 tsp.

Safflower oil ~ 2 Tbsp.

Salt to taste


1. Place okra on flat baking sheet and heat in 250 degree oven about 20 minutes while completing the next couple of steps

2. Heat 2 Tbsp. oil in large skillet

3. Add cumin seeds. When they begin to sputter add chopped onions.

4. Add turmeric powder, fresh grated ginger, and garlic.

5. Stir for 1 minute and then add eggplant and chilies.

6. Continue sauteing and add 1/2 cup water if it sticks.

7. After 5 minutes, add coriander powder, cumin powder, chili powder, tomatoes, zucchini and okra.

8. Saute for 3 more minutes, add salt to taste, correct seasoning as needed; cover and cook on low heat for about 5 more minutes for flavors to meld.

9. Remove from heat.

10 Serve with crisp poppadom and coriander chutney.