Vendakka vindaloo


A Goan delicacy, the vindaloo, it always stuns a first-timer with its 'achari' flavour, so well soaked up by the okra. A wonderfully spiced curry, the okra vindaloo is a delight on the dining table.


250gm okra

1 tbsp chilli powder

1 tsp sugar

½ tsp cumin seeds

A pinch of fenugreek seeds

½ tsp mustard seeds

2 dsp ginger-garlic paste

½ cup tomato puree

4-5 garlic pods

1 tbsp vinegar

1 cup fried onion

1 cup water/vegetable stock

Oil/ghee, as required


Chop the head off the okra and make a small slit along its length

Fry them in oil and keep aside

Dry grind chilli powder, mustard seeds, cumin seeds and fenugreek seeds together

In a wok, heat 1 tbsp oil/ghee

Add the ginger-garlic paste and saute until the raw smell leaves

Add the ground powder to this and saute for nearly five minutes

Add the fried onion pieces and mix well

Now, add the pureed tomato and blend well

Add the okra to this, along with vinegar

Add a tsp sugar to the curry

Throw in the garlic pods and give it a mix

Okra vindaloo is ready to be relished

The comments posted here/below/in the given space are not on behalf of Onmanorama. The person posting the comment will be in sole ownership of its responsibility. According to the central government's IT rules, obscene or offensive statement made against a person, religion, community or nation is a punishable offense, and legal action would be taken against people who indulge in such activities.