So simple and yet so full of flavor, this Bandakka curry is a must-try if you’re on the hunt for a vegetarian curry recipe.
Crafted with simple ingredients, the Bandakka curry is actually an authentic Sri Lankan okra curry. This incredibly flavorful curry is easy to make and can be served as a healthy vegetarian meal or a side dish, depending on the consistency you’d like your curry to be.
If you always thought your okra was not a curry-friendly veggie, this recipe might have you reconsidering things.
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Ready to give it a shot? Here’s all you need to know about it before you do.
Ingredients For the Recipe
You’ll need two sets of ingredients to make the Bandakka curry
For the Sri Lankan Curry Powder:
- Basmati rice: 2 tbsp
- Dry red chilies: 3-4
- Mustard seeds: 1 tbsp
- Coriander seeds: 2 tbsps
- Cumin seeds: 1 tbsp
- Fennel seeds: 2 tsp
- Cloves: 5-6
- Black pepper (Whole): 3 tbsps
For the Bandakka Curry
- Oil: 1 tbsp
- Okra (slit into halves): 250 gms
- Turmeric powder: 1 tsp
- Salt: 2 tsp
- Coconut oil: 1 tbsp
- Mustard seeds: 2 tsp
- Green chilies (chopped): 1 tbsp
- Cinnamon stick: 1 inch
- Curry leaves: 5-6
- Spring onions (chopped): 1 cup
- Prepared Sri Lankan Curry Powder: 2 tbsps
- Salt: 1 tbsp
- Coconut milk: 1 cup
- Water: ½ cup
Kitchen Tools Needed
How to Make the Bandakka Curry
Once you have all the kitchen tools and the ingredients ready, here’s what you need to do to make the curry from scratch.
For the Sri Lankan Curry Powder, start by first dry roasting the basmati rice for about 30 seconds on medium flame.
Next, add all the remaining dry spices to the same pan and dry roast until done.
Keep the mixture aside to cool down and then grind the same into a powder. Store it in an airtight container for future use.
Next, take a pan and add oil. Add the cut okra pieces to the oil and fry them until lightly browned.
Toss them with turmeric powder and salt. Once done, keep them aside.
Next, heat oil in the same pan and add the mustard seeds, cinnamon sticks, green chilies, and curry leaves. Saute.
Add the spring onions next and saute.
Next, add the curry powder and salt and mix.
Add the coconut milk with water and mix well.
Stir the fried okra pieces into the mixture and mix well.
Serve hot with rice or rotis.
Frequently Asked Questions
This classic okra curry needs no other special ingredients, but if you really want to go the extra mile, you can add some potatoes to it as well. Remember that the potatoes will obviously take longer to cook than the okra, so you might want to saute them first along with the whole spices, and then add in the rest of the ingredients.
Sweet potatoes are also a good choice, especially if you’re on the hunt for a healthier alternative. 
Coconut milk is what lends this curry that rich, creamy texture and taste. If you want to skip it or are just looking for an alternative, you could use fresh yogurt or cream, or a mixture of both instead. Just remember to turn the heat down when you’re adding either of these and let the curry simmer for a few minutes before you serve it.
If you want your curry to have an even thinner consistency, you can add some vegetable stock to it too.
While it is always best to stick to using fresh okra for this recipe, you can also use up that bag of frozen okra you have, if that’s what you prefer. Remember to choose fresh and green okra that are firm to touch, and if you’re using the frozen variety, remember to allow it to thaw and come to room temperature, and pat it dry before you cut it.
This extra step will help keep the okra from getting too slimy when you turn it into a curry. 
Your leftover Bandakka curry can be stored in the refrigerator for up to 3 days. Just remember to allow it to cool down completely, and use an airtight container to preserve its freshness. You can also sprinkle a bit of water into the curry before you reheat it, to get it to have the right consistency.
Tips & Tricks to Make the Bandakka Curry
Think you’re all set and ready to give the Sri Lankan okra curry a shot? You might want to keep these additional tips and tricks in mind to nail the recipe.
- To make the curry tangy and lend it a bit of acidity, you can add some fresh tomato puree or finely chopped tomatoes to the tempering and allow it to cook for a few minutes before you proceed with adding the rest of the ingredients.
- Want a bit of an earthy flavor in your curry? Grate some fresh ginger and add it into the mix, before you add the coconut milk.
- If you don’t have the time to scratch make the Sri lankan curry powder yourself, you can also make do with any basic store-bought curry powder of yoru choice.
- Don’t forget to top the curry with a squeeze of lemon juice and a generous sprinkle of chopped coriander right before you serve.
Serving Ideas & Suggestions
Just like any other curry, the Bandakka curry tastes best when served with some roti or flatbread on the side. If you don’t have the time to whip up the bread, you can also pair it with some steamed rice and turn it into a completely healthy meal.
If you want to go the extra mile, you can team it up with some raita or a nice Thai-inspired green papaya salad. And of course, you can also serve it with some mango lassi to wash it all down. Got some extra leftover okra? You can turn it into kurkuri bhindi- a nice spicy and crispy snack.
Bandakka Curry: Sri Lankan Okra Curry
Ingredients
Ingredients for the Sri Lankan Curry Powder
- 2 tsp Basmati rice
- 3-4 pcs Dry red chilies
- 1 tsp Mustard seeds
- 2 tsp Coriander seeds
- 1 tsp Cumin seeds
- 2 tsp Fennel seeds
- 5-6 pcs Cloves
- 3 tsp Black pepper (Whole)
Ingredients for the Bandakka Curry
- 1 tsp Oil
- 250 gms Okra (slit into halves)
- 1 tsp Turmeric powder
- 2 tsp Salt
- 1 tsp Coconut oil
- 2 tsp Mustard seeds
- 1 tsp Green chilies (chopped)
- 1 inch Cinnamon stick
- 5-6 pcs Curry leaves
- 1 cup Spring onions (chopped)
- 2 tsp Prepared Sri Lankan Curry Powder
- 1 tsp Salt
- 1 cup Coconut milk
- ½ cup Water
Instructions
- For the Sri Lankan Curry Powder, start by first dry roasting the basmati rice for about 30 seconds on medium flame.2 tsp Basmati rice
- Next, add all the remaining dry spices to the same pan and dry roast until done.3-4 pcs Dry red chilies, 1 tsp Mustard seeds, 2 tsp Coriander seeds, 1 tsp Cumin seeds, 2 tsp Fennel seeds, 5-6 pcs Cloves, 3 tsp Black pepper
- Keep the mixture aside to cool down and then grind the same into a powder. Store it in a airtight container for future use.
- Next, take a pan and add oil. Add the cut okra pieces to the oil and fry them until lightly browned.1 tsp Oil, 250 gms Okra
- Toss them with turmeric powder and salt. Once done, keep them aside.1 tsp Turmeric powder, 2 tsp Salt
- Next, heat oil in the same pan and add the mustard seeds, cinnamon stick, green chilies, and curry leaves. Saute.1 tsp Coconut oil, 2 tsp Mustard seeds, 1 tsp Green chilies, 1 inch Cinnamon stick, 5-6 pcs Curry leaves
- Add the spring onions next and saute.1 cup Spring onions
- Next, add the curry powder and salt and mix.2 tsp Prepared Sri Lankan Curry Powder, 1 tsp Salt
- Add the coconut milk with water and mix well.1 cup Coconut milk, ½ cup Water
- Stir the fried okra pieces into the mixture and mix well.
- Serve hot with rice or rotis.
Notes
- This dish is on the non-spicy side, So if you are accustomed to having spicy food, then you will need to adjust the spicy level by adding some chopped green chilies.
- Although it is recommended to use coconut oil while cooking Sri Lankan recipes, you can use any oil of your choice if coconut oil is not up your forte.
- Adjust the consistency of the curry as per your preference.
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