VegPlanet — October 2017

Sensational Sri Lankan Okra Curry

This recipe features a nutrient-packed powerhouse bathed in coconut milk.

Recipe by Sudarshani, writt en and photographed by Rob Atkinson

across asia

INGREDIENTS

450 grams okra

1 teaspoon salt

½ tablespoon turmeric powder

1 tablespoon black mustard powder

3 tablespoons oil

1 small red onion, chopped

3 cloves garlic, sliced

1 tomato, chopped

2 sprigs of curry leaves (about 24 fresh

leaves)

2-3 pieces of Ceylon cinnamon stick, 1 inch

(2.5 centimeters) long

235 milliliters coconut milk

METHOD

• Slice okra diagonally into 3 or 4 pieces (depending on
  the length of okra). Combine okra with turmeric, mustard
  powder, and salt. Mix ingredients until okra is evenly
  coated with spices. Set mixture aside.


• Heat oil in a pan. Add onion, garlic, tomato, curry leaves,
  and cinnamon stick. Cook until onions are tender.


• Add okra mixture and cook for 5-10 minutes. Add
  coconut milk and simmer until okra is tender. Adjust salt
  to taste.

That’s right, okra is a nutrient-packed powerhouse! Also known as “Bhindi,” the veggie is chockfull of fi ber and
vitamins. Because it has a slimy texture when cooked, some fail to appreciate it for all its glorious fl avor and health
benefi ts. Some place okra’s origins in Ethiopia. From there, the Arab merchants of old carried the pod eastward,
via a network of shipping routes. By way of said routes, okra would eventually land in India and Sri Lanka. This
particular recipe was gifted to Recipes for Change by Sudarshani in the outskirts of Colombo, Sri Lanka. A
common dish in Sudarshani’s village, bandakkakra maluwa often fi nds itself served up at home and throughout her
community. Serve with rice and it makes for a full meal.

COOKING TIPS

For best fl avor,

use okra pods

that are less

than 4 inches

long.

To reduce the

mucilaginous

quality of okra,

blanch pods in

hot water

before cooking.

METHOD

Yield: 4 servings

Prep time: 15 mins

Cooking time: 20 mins