Bandakka Curry: Sri Lankan Okra Curry

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.

Course Main Course

Cuisine Sri Lankan

Keyword Bandakka Curry, Sri Lankan Okra Curry

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 198kcal

Author Enozia Zehra

Cost 12

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.

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.