Okra & Tamarind Curry Recipe

Okra & Tamarind Curry

Total Time: 30 minutes

Serves: 1

With roots in the dry desert lands of Sindh, Sindhi Kadhi is a delicious curry prepared using roasted besan (bengal gram flour) and a good mix of vegetables. This tangy and spicy kadhi makes for the best comfort food when paired with rice and a side of aloo tuk or pakoda.

Chef's note:

Bring out the rich Kadhi flavour by roasting the gram flour until it changes colour and gives a nutty aroma. Then, gradually mix in water for the gravy to take shape, before stirring in our spicy Tamarind + Spice Dip & Spread. Continue stirring as you add the dip to keep the gravy from burning. Serve the Kadhi over a bed of long grained Basmati rice along with a side of papad and pickle.


  • 3 tablespoons of Tamarind + Spice Dip & Spread
  • 2 tablespoons of Besan (Bengal Gram flour)
  • 150 millilitres of Water
  • 5 pieces of Bhindi (Ladyfinger)
  • 2 to 3 pieces of Green Beans
  • Salt to taste
  • 1 teaspoon of Oil

Products Used:


  1. Wash the bhindi and let it dry.
  2. Clean the green beans and wash them thoroughly.
  3. Cut the ends of bhindi and cut the green beans to one-inch sticks.
  1. Heat a pan on medium heat and add oil.
  2. Sauté the bhindi until it's cooked and ensure that it maintains its shape.
  3. Put the bhindi aside and sauté the green beans in the same way before keeping them aside as well.
  4. In the same pan, roast besan until it is golden brown and add water in a thin stream, stirring continuously to avoid any lumps.
  5. Add Boombay’s Tamarind + Spice Dip & Spread as a sauce and stir it to incorporate into the gravy.
  6. Season the gravy with salt and bring it to a boil.
  7. Add the bhindi and green beans to the kadhi and let it simmer for 5 to 6 minutes.
  8. Take it off the heat, cover and let it rest to infuse the flavours.