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Curry without Tomato – Okra

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While many love the Indian curry recipes there are several ways to prepare them. In this recipe we will be using Yogurt instead of Tomato to add sourness and a creamy texture to the curry. The recipe is inspired by a popular preperation of Okra also known as lady’s fingers. It’s a creamy, spicy and tangy full of flavors curry and you can use the same base with other cooked vegetables, such as cauliflower, beans, calabash , fried tofu or cooked beans.

Okra – Curry without Tomato

Recipe by Srikant SinghCourse: MainCuisine: IndianDifficulty: Medium


Prep time


Cooking time


Total time



The recipe is made in two stages. First we shallow fry the okra in an open pan to release its moisture. Once the okras are fried we will then add these to a curry base that has a sweet sour tangy and spicy flavor. For this recipe the okras must be crisp and fresh and must not be longer than 3 inches.


  • 200 grams Okra

  • 1/2 cup yogurt

  • 1 cup Onions

  • 1 tsp Cumin seeds/Jeera

  • 1 tsp Brown mustard seeds

  • 1 whole dried chili

  • 1/2 cup Besan / Chickpea flour

  • 1 Tbsp Ginger and Garlic paste

  • 1 tsp Turmeric

  • 1 Tbsp Sugar/Jaggery

  • 2 tsp Kashmiri red chili powder

  • 1 1/2 tsp Coriander powder

  • 1 tsp Garam masala

  • 1 tsp Salt

  • 1 tsp Amchur/ dried mango powder

  • 2 fresh Green chilis

  • 2 Tbsp kasuri methi

  • 1/2 Cup fresh Coriander leaves

Directions for cooking lentils

  • Dry the washed okras nicely. If the okras are wet they will get slimy when you cut and cook them
  • Slice off the inedible top part and cut the okras into two to three pieces. Make a slit through three quarters of its length.
  • Heat 2 Tbsp ghee on a pan and shallow fry okras for 5 minutes cooking it evenly on all sides. Keep the heat on medium
  • Add 1/2 tsp salt and cook for a further 1 minute. The okras will be cooked but will appear green and cruncy outside. remove from pan and set it aside
  • Heat 1 Tbsp ghee or oil in the same pan and add 1 tsp of Cumin seeds, 1 tsp of brown mustard seeds and 1 whole dry red chili
  • When the seeds begin to splutter add 1 cup of finely chopped onions and cook until they are tender , soft and translucent. Do not brown them so keep the heat on medium.
  • Add 1 Tbsp of ginger garlic paste and cook for a minute or until the raw aroma of ginger and garlic mellows.
  • Now add the ground spices, 1 tsp turmeric , 1 tsp kashmiri red chili powder, 1 1/2 tsp coriander powder, 1 tsp garam masala. Mix and fry and if you observe that it looks dry add small amount of water just enough to help it mix.
  • Add 1/2 cup besan or chickpea flour and mix. Once again add little amounts of water to help in mixing
  • Add 1 tsp dried mango powder and mix and reduce the flame. Add 1/2 cup of water
  • Add 1/2 a cup of yogurt and stir it immedieately otherwise the yogurt will curdle.
  • Add 2 green chilis , 2 Tbsp Kasuri methi and mix
  • To balance the sourness add 1 Tbsp Sugar or Jaggery
  • Cook for a minute and then add the fried Okra to the pan. Mix and cover the pan and cook for 5 more minutes.
  • The Dahi bhindi without Tomatoes is ready to be enjoyed with Naan , Roti or your favorite grain.

Recipe Video

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