Ezhukari Kuzhambu / Kootu | Seven Vegetables Kuzhambu | Pongal Kootu

This dish gets its name from the fact that it is prepared with 7 vegetables. It is a South Indian dish, actually a Tamil dish, which is often prepared on Thiruvathirai Day as a side dish for Thiruvadhira Kali (a sweet mung dal and rice dish made on this festival day). Although its name means seven vegetables, often nine, eleven, or even more are used! It is a blend of sweet, salty, tangy and spicy flavours that meld so well together, and is a perfect clean-out-the-fridge dish.

It is a dish that is also made on Thai Pongal, where it is called Pongal Kootu and as an accompaniment to Sakkarai Pongal. For this dish it is made thinner than for Thiruvathirai.

But you can also make this dish at any time – don’t keep it only for a festival dish. The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

I love this dish cooked just with potatoes. It is divine. Today I made it with Colacasia, Chenai Yam, Cluster Beans, Pumpkin, Potato, Ridged Gourd, and Drumstick. Delicious!

Similar dishes include Poritha Kootu, Poritha Kootu with Simple Spices, and Moringa Leaf Dal.

Browse all of our recipes for Thai Pongal. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Okra Patia | Parsi Okra with Tomatoes

Here we are with another Okra dish, this time from the Parsi cuisine. It is a Patia, or Patio, dish, which cooks the okra in a thick tomato and spice base. In this recipe, we saute the okra before adding to the tomato base towards the end of cooking. You can also saute the okra quickly and add earlier in the cooking for a more traditional approach.

We took the outline of the Patia recipe from My Bombay Kitchen, and adjusted the recipe, substituting okra for the non-vegetarian items. You could also use eggplant with this recipe.

Parsi dishes are always delicious. Try Parsi Kitchari, and Vermicelli Payasam.

Are you looking for similar recipes? Try Greek Okra in Tomatoes and Olive Oil, and Okra Curry.

You can browse all Okra recipes, and all Parsi dishes. All of our Indian dishes are here. Or explore our Early Winter collection of recipes.

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Whole Okra with Onions, Garlic and Turmeric | Pyaaz Waali Bhindi Subzi

This must be such a healthy dish, with the goodness of okra combined with heaps of garlic and some health-giving turmeric. The okra is cooked whole, steamed gently, until cooked and tender. The dish is served as a dry curry with lots of onion s and coriander leaves to garnish.

We have had a focus on okra for the past 12 months or so, and this is our latest dish in the series. The recipe comes from Madhur Jaffrey.

Are you looking for other Okra dishes? Try it in Sambar, and in Moar Kuzhambu. And make Parsi Okra Patia, and Greek Okra in Tomatoes and Olive Oil.

Browse all of our Okra dishes, and all of our Indian dishes. Have a look at the Madhur Jaffrey dishes we have made. And explore our Late Autumn dishes.

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Vendakkai Sambar | Okra Sambar

Okra is so very healthy for us, unbelievably so, so it is said that Okra Sambar is an instant pick-me-up. This sambar recipe is easily and quickly made – even more so if you have some cooked toor dal in the freezer (HINT). It will be all made in 12 – 15 minutes. Surely that is enough to pick you up!

Similar dishes include Whole Okra with Onions and Garlic, Okra with Onions, Whole Stuffed Okra, and Okra with Chilli Spice Paste.

Browse all of our Okra dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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Bhindi Bhaji | Stir Fried Okra

This recipe for Okra is another simple, stir fried one that combines the okra with cumin and green chillies for a great afternoon snack, or as a side dish for a larger meal.

It is an easy recipe, one that you can cook in under 30 mins, perhaps under 20 if you are organised. These are the best recipe, don’t you agree? I know you will enjoy this one. Wonderful flavours.

Are you after other Okra dishes? TryΒ Potato Bhaji, Sri Lankan Okra Curry, Stir Fried Okra with Sesame Seeds, and Spicy Dried Okra.

Browse all of our other Okra recipes, and explore our Indian dishes. Or take some time to explore our Early Winter recipes.

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Crispy Battered Okra with Tomato Sauce and Herb Oil

Okra lends itself to crispy frying, and here is another recipe that batters and fries it until crispy, before nestling it on a tomato sauce. It reminds me of fish and chip shop battered potatoes and other vegetables. This is a recipe from Ottolenghi, so it is definitely a modern take on the crispy okra and okra with tomato sauce themes. The okra in the fish-and-chip-shop style batter is topped with sour cream, a tomato and bread sauce, and a gorgeously green herb oil. The batter is made with a touch of polenta, and mixed with buttermilk which gives it a lovely tang.

There will be more herb oil than you need, but it is infinitely versatile. Use the remainder to drizzle onto soups or over roasted vegetables.

Are you looking for other Okra dishes? Read more about Okra here. And try Stir Fried Okra with Sesame Seed, Warm Salad of Charred Okra, Tomato and Preserved Lemon, and Pickled Okra.

Browse all of our Okra recipes, and all of the Ottolenghi dishes that we have made. All of our Ottolenghi dishes are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn collection of recipes.

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Okra with Sambal and Coconut Rice

Another dish from Ottolenghi, this one was inspired by one of his trips to Malaysia. It is a loose take on Nasi Lemak, definitely the country’s most popular breakfast. But be warned: it is quite spicy. You can make the spice paste with far fewer chillies than Ottolenghi prescribes – feel free to just use half a fresh chilli and half a dried chilli if that is to your taste. In actual fact, we make this recipe with the sambals and sambal style chilli mixes that we have on hand (quite a few) rather than make his, and I have included both his recipe and links to our other pastes, purees and sambals that are suitable.

We like this variation on typical okra recipes. In this one the okra is simmered for a few moments only and then served mixed with the chilli-onion sambal on coconut rice. Use the freshest and best quality okra, because it is cooked so briefly.

Don’t omit the crispy fried shallots (available from Indian and Asian grocers) or the coriander. They add some texture and flavour to the dish that is essential to the overall impact.

Are you looking for similar recipes? Try Crispy Battered Okra in Tomato Sauce, Malaysian Lemak Style Vegetables,Β  Sri Lankan Okra Curry, and Goan Okra with Chilli-Spice Paste.

Try these different Coconut Rice recipes too. South Indian Coconut Rice, and Balinese Coconut Rice.

Or browse all of our Okra dishes, and all of our Malaysian recipes. All of our Ottolenghi recipes are here. Or take some time and browse our Early Winter dishes.

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Stuffed Okra | Bharwan Bhindi

There are a number of stuffed okra dishes, and each is so good and so worthy of being made. Use fat okra for this dish – they can be long or short, but they do need some body.

This is a beautiful stuffing made from coconut (use frozen if you don’t have fresh), coriander leaves and spices. The recipe calls for Goda Masala, and you can make your own or purchase it from your Indian grocers. If you can’t find this lovely spice powder, use Garam Masala instead.

This recipe’s inspiration comes from the beautiful and well-known book Sukham Ayu: Cooking at Home with Ayurveda Insights, by Jigyasa Giri. I love this gentle book which builds Ayurvedic wisdom, sattvic approaches and down-to-earth Indian dishes.

Are you after other Okra dishes? Try Okra with Sambal and Coconut Rice, Sri Lankan Okra Curry, Warm Salad of Charred Okra, and Okra with Race Kuzhambu.

Browse all of our Okra dishes, recipes from Jigyasa Giri and Ayurvedic dishes. All of our Indian Recipes are here. Or take some time to browse our Early Winter dishes.

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Vendakkai Poriyal | Stir Fried Okra

It’s been more than 18 months since I began a crush on okra, and developed a project to explore this incredible vegetable which is available here all year round via Asian and Middle Eastern shops. In that time, we’ve made 60 or more Okra dishes, and,totally fallen in love with the long tapered “fingers” known cutely in India as Lady’s Fingers. Many of those recipe posts are in the queue to be published over the coming months.

Okra has become an important part of our life, but perhaps it is time to release the obsession and cook it less often. Admittedly, there are still quite a few recipes in the okra pile to tinker with, so there might be more….

One of the greatest finds of this project has been the number of ways that the Middle Eastern countries and India uses Okra. We have boiled, steamed, fried, deep fried, sauteed, baked and dehydrated Okra. Each dish has been a revelation. We have pared, chopped, slit and diced okra. We have learned to control the sliminess. We have battered okra. We have hand dried dozens of the tapered Lady’s Fingers over the course of a year.

Today’s dish is a very simple, but gorgeous, South Indian treatment of Okra. It is a remarkable, fresh dish. Another stir fried recipe, just with a few simple spices. The wonder of Tamil cooking is how simple easy dishes can taste amazing. There are variation upon variation of stir fried okra dishes – see here and here – but each is different and delightful.

Similar recipes includeΒ Cauliflower, Turnip and Swede Subzi, Parsi Okra Patia, Stuffed Okra, Crispy Okra in Yoghurt, Lady Finger Masala, and Bhindi Subzi.

Browse all of our Okra dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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Baked Okra in Dukkah

Are you looking for a TV snack – something to eat while you are curled up binge watching the latest series, or watching Eurovision, or Tour de France, or Master Chef, or The Voice, or any other favourite program?

Well here it is. Forget the bag of crisps or corn chips. Go for okra rolled in dukkah and baked. A few minutes to prepare and 10 minutes to cook, and you are right for the evening. You can make your own dukkah beforehand, or purchase from any providore or shop that sells Middle Eastern ingredients.

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