Hydrebadi Okra

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 250 g - lady's finger
  • 2 tbsp - grated coconut
  • 6 - cashew nuts
  • 1 - onion
  • 2 - tomato
  • 1/4 tsp - red chilli powder
  • 1/4 tsp - coriander powder
  • A pinch - turmeric powder
  • 1 tbsp - oil
  • 1/4 tsp - cumin seeds
  • 1/4 tsp - mustard seeds
  • 1 tbsp - curd
  • Salt as needed
  • A few - curry leaves

How to Make Hydrebadi Okra

  • Cut the edges of the ladies finger and chop it lengthwise.
  • Add 1/2 tbsp of oil in a kadai and fry it in a low flame(stirring in between) for 10 mins.
  • Grind the coconut and cashew into a smooth paste.
  • Add little water 2 tsp) while grinding.
  • When the okras are done, keep it aside.
  • Chop the onions and tomatoes finely.
  • Add oil in the kadai and throw in the mustard seeds, cumin seeds and curry leaves.
  • Add the onions too.
  • When the onions turn pink, add the tomatoes and add the red chilli powder, salt, coriander powder, turmeric powder and saute well.
  • Saute in a low flame till the tomato becomes mushy.
  • Add the curd at this stage and nicely mix it to the onion tomato mixture.
  • Now add the ground coconut cashew mixture.
  • Add the cooked okras and mix gently.
  • Transfer to a serving bowl and serve hot.
  • Recipe courtesy: Jeyashri's Kitchen