• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Beyond Mere Sustenance logo
  • HOME
  • ABOUT
  • RECIPES
  • SUBSCRIBE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • HOME
  • ABOUT
  • RECIPES
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • HOME
    • ABOUT
    • RECIPES
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Curried Okra and Eggplant with Chick Peas

    Published: Oct 6, 2015 · Last Modified: Oct 19, 2021 by Beyond Mere Sustenance with 24 Comments· This post may contain affiliate links · This blog generates income via ads ·

    Share this post!

    4.5K shares
    • Share508
    • Twitter

    This post may contain affiliate links, see my Privacy Policy and Disclosure Statement

    Warm Indian spices give farm-fresh vegetables an exotic flavor in this quick and healthy dish! Curried Okra and Eggplant incorporates approachable Indian curry cooking methods with farm-fresh veggies and protein and fiber rich chick peas for a healthy vegetarian meal served with rice or a tasty side dish with grilled fish or chicken. #GlutenFree #Vegan #CurryRecipe #Vegetarian #MeatlessMonday #eggplant #okra #summerrecipes
    Curried Okra and Eggplant - Warm Indian spices give farm-fresh vegetables an exotic flavor in this quick and healthy dish! Curried Okra and Eggplant incorporates approachable Indian curry cooking methods with farm-fresh veggies and protein and fiber rich chick peas for a healthy vegetarian meal served with rice or a tasty side dish with grilled fish or chicken. Vegan | Gluten Free | Indian Cuisine | curry
    Curried Okra and Eggplant with chick peas in a cast iron skillet.

    Warm Indian spices give farm-fresh vegetables an exotic flavor in this quick and healthy dish! Curried Okra and Eggplant with Chick Peas incorporates approachable Indian curry cooking methods with farm-fresh veggies and protein and fiber rich chick peas for a healthy vegetarian meal served with rice or a tasty side dish with your favorite main.

    Curried Okra and Eggplant in a cast iron skillet with lemon wedges and chopped cilantro.
    Jump to:
    • 👩🏻‍🍳 Tamara Talks - About Fresh Okra and Eggplant
    • 📋 Ingredients You'll Need
    • 🔪 Instructions
    • 💭 Tips
    • ❓ FAQ
    • 🍷 Pairing Suggestions
    • 🍚 More Indian Style Curry Recipes
    • 📖 Recipe
    • 💬 Comments

    Adapt or perish, now as ever, is nature's inexorable imperative.

    ~~ H.G. Wells, English writer in many genres

    👩🏻‍🍳 Tamara Talks - About Fresh Okra and Eggplant

    Perhaps this is a bit melodramatic when speaking of one's preferred cooking appliance, but cooking on a fancy glass cooktop has been more than a challenge for this girl! I've yet to run into a serious cook/chef that was satisfied with the experience of cooking on an electric cooktop. The lack of control (and fire) brings an element of risk to even a simple dish like Curried Okra and Eggplant!

    Alas, natural gas is not available in the newer subdivisions of McAllen, Texas, so I am resigned to adapting to my new "normal." So, I am cooking stir-fried Indian-style curried vegetables trying to find the "sweet spot" on my Bosch electric glass cooktop... The line is very fine between smoking hot and just a simmer it seems. 😉

    A cast iron skillet with coconut oil before the tomatoes, okra, and eggplant are added.
    Farmers market bounty in a white bowl - tomatoes, baby eggplants, and fresh okra still on the vine.

    The Rio Grande Valley produces an amazing bounty of fresh fruits and vegetables. Fresh okra is one of my favorite vegetables, and rarely could I get it in New Mexico. It seems to be a "regular" item at our wonderful farmers' markets and even the north McAllen HEB (which is beyond fabulous!). Curried Okra and Eggplant combines fresh okra with eggplant, tiny tomatoes, and chick peas (garbanzo beans).

    The recipe probably doesn't qualify as "authentic" Indian, but the flavors are definitely Indian. I rarely use generic curry powder in a recipe, rather I combine spices, and sometimes toast and grind them myself. For more on what "curry" is and isn't see Chana Dal with Spinach, and for a summary of the Indian cuisine flavor profile see Flavor Profiles. 

    📋 Ingredients You'll Need

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    • onion
    • fresh ginger
    • garlic
    • coconut or vegetable oil
    • black mustard seeds
    • tiny tomatoes, grape, pear, Little Cherub
    • fresh okra
    • eggplant
    • broth
    • chick peas
    • garam masala
    • sea salt/fresh ground pepper
    • cilantro (garnish)

    🔪 Instructions

    1. Sauté the aromatics - Pulse the onion, ginger, and garlic together in the bowl of a small food processor or blender. Heat coconut oil in a wok or saute pan, almost to the smoking point. Add the onion puree and black mustard seeds to the pan. Stir-fry until seeds begin to pop and onion mixture gives up its liquid and begins to brown. It will be a little pasty.
    2. Cook the vegetables - Add tomatoes to the pan. Cook until they begin to burst, stirring occasionally to keep from scorching. Add okra and eggplant. Reduce heat to medium. Cook until tender, about 10 minutes, stirring occasionally.
    3. Finish the dish - De-glaze the pan with broth, adding enough to keep the vegetables quite moist but not soupy. Add chick peas and garam masala. Stir well to combine. Cook an additional 4 to 5 minutes to heat through. Garnish with fresh cilantro just before serving.
    The onion, garlic, and ginger stir fried in a cast iron pan.
    Okra, tomatoes, and Eggplant added to the cast iron pan.

    💭 Tips

    Fresh okra benefits from a few minutes in a very hot pan. The mucilaginous substance will evaporate fairly quickly.

    ❓ FAQ

    What is garam masala?

    This recipe uses garam (hot) masala (a mixture of spices). The ground spice mixture varies from region to region, and none is considered more authentic than any other. Typically, garam masala includes cardamom, black pepper, cloves, coriander, cumin, cinnamon, and nutmeg. I usually add garam masala near the end of the cooking process, and this recipe is no exception.

    Do I have to use tiny tomatoes?

    No. I like the way they blister and sometimes burst, but you can use chopped tomatoes as well.

    Is this okra stir fry good leftover?

    We like it reheated for lunch the next day, but I'd not keep it longer. It's really amazing as a fresh out of the skillet meal!

    Curried Okra and Eggplant Plated over white rice with a dollop of plain yogurt and garnished with cilantro and lemon wedges.

    🍷 Pairing Suggestions

    This quick and healthy vegetarian dish makes a tasty vegetarian meal when served with rice and yogurt. If you're keeping it vegan, of course, you can skip the yogurt.

    I have also paired it with my Seared Tuna with Dragon Fruit Salsa (the spices provide a lovely counterpoint to the tropical flavors of the salsa) and zesty lemon fried calamari rings (future post?)...

    Last night, I served it as a side dish with lamb patties topped with yogurt. It would complement a grilled chicken breast marinated in lemon juice, olive oil, and garlic as well.

    It comes together in less than 30 minutes, so what's stopping you? Give it a try... you won't be disappointed!

    Looking for another awesome Indian okra (bhindi) dish? You'll love Bharwaa Bhindi, Tawa Fry from my friend Sonal at Simply Vegetarian 777!

    🍚 More Indian Style Curry Recipes

    • Quick Calamari Curry with Coconut Rice
    • Instant Pot Black Eyed Beans Curry from Simply Vegetarian 777
    • Autumn Glow Curry Bowl from Indfused
    • Easy Chicken Kofta in Creamy Coconut Curry from Easy Cooking with Molly
    Signature in red and green with chiles and limes.

    📖 Recipe

    Curried Okra and Eggplant

    Tamara Andersen
    Warm Indian spices give farm-fresh vegetables an exotic flavor in this quick and healthy dish!
    Dairy Free
    Gluten Free
    4.47 from 28 votes
    Print Recipe Save RecipeSave Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Dishes
    Cuisine Indian
    Servings 4 servings
    Calories 214 kcal

    Useful Equipment

    • cast iron skillet

    Ingredients

    • 1 small onion - cut in small chunks
    • 2 teaspoons fresh ginger - minced
    • 1 teaspoon garlic - minced
    • 2 tablespoons refined coconut oil or vegetable oil
    • 2 teaspoons black mustard seeds
    • 8 ounces tiny tomatoes - grape, pear, Little Cherub
    • 2 cups okra - about ½ pound, 1" slices
    • 2 cups eggplant - about ½ pound, ¾" cubes
    • ½ to ¾ cup broth
    • 1 can chick peas - garbanzos, rinsed and drained
    • 1 teaspoon garam masala
    • sea salt/fresh ground pepper
    • ¼ cup cilantro - to garnish, chopped

    Instructions

    • Sauté the aromatics - Pulse the onion, ginger, and garlic together in the bowl of a small food processor or blender. Heat coconut oil in a wok or saute pan, almost to the smoking point. Add the onion puree and black mustard seeds to the pan. Stir-fry until seeds begin to pop and onion mixture gives up its liquid and begins to brown. It will be a little pasty.
    • Cook the vegetables - Add tomatoes to the pan. Cook until they begin to burst, stirring occasionally to keep from scorching. Add okra and eggplant. Reduce heat to medium. Cook until tender, about 10 minutes, stirring occasionally.
    • Finish the dish - De-glaze the pan with broth, adding enough to keep the vegetables quite moist but not soupy. Add chick peas and garam masala. Stir well to combine. Cook an additional 4 to 5 minutes to heat through. Garnish with fresh cilantro just before serving.

    Notes

    Coconut oil is my preference in this dish as it handles the hot pan fairly well, and the fragrance and flavor it adds are nice. You have to watch the smoke point (the point at which the oil breaks down). You can substitute canola or vegetable oil.
    Garam masala can be found commercially in most markets in the spice section, and in the ethnic foods section of many markets. If you can't find it, you can make your own and store it in a jar as most of the ingredients are readily available.
    Macros do not include rice.
    Macronutrients (approximation from MyFitnessPal): 214 calories; 8 g protein; 32 g carbohydrates; 9 g fat.

    Nutrition

    Calories: 214kcal | Carbohydrates: 32g | Protein: 8g | Fat: 9g

    NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

    More Healthy and Healthyish Main Dish Recipes

    • Peruvian Beef Stew (Seco de Carne)
    • Spanish Stuffed Mini Peppers
    • Creamy Green Chile Chicken Soup
    • Rotisserie Chicken Tacos with Slaw

    Share this post!

    4.5K shares
    • Share508
    • Twitter

    Reader Interactions

    Comments

    1. Nes says

      October 21, 2020 at 6:47 pm

      Hello Tamara,

      Can I use frozen okras? How would you incorpore it to the recipe, same step?
      Thank you!

      Reply
      • Tamara says

        October 22, 2020 at 8:42 am

        Hi Nes! Yes. I would let it thaw completely and dry it thoroughly with paper towels before proceeding... Let me know how it works? Good luck!

        Reply
    2. Jasmine says

      October 09, 2020 at 1:10 pm

      Had this for breakfast this morning. I really loved it. I had some left over pico de Gallo I made and used that along with minced ginger as my purée, I also omitted the chickpeas and mustard seeds because I couldn’t find my can opener and nowhere near me has the seeds but it was still really tasty. Looking forward to trying to making it again with all of the listed ingredients.

      Reply
      • Tamara says

        October 09, 2020 at 5:37 pm

        My goal with my blog is to encourage my readers to do exactly what you did! Bravo! Thanks for taking time to write in!

        Reply
    3. Audrey says

      September 08, 2019 at 11:33 pm

      I was wondering if you could be more specific in your recipe regarding measurements? Also am I missing something? Is there a way to print the recipe (minus photos)?

      Reply
      • Tamara says

        September 09, 2019 at 7:39 am

        Good morning Audrey! I do have specific measurements. All I can figure out is that you didn't scroll all the way to the bottom. The recipe itself is at the very end. I typically have a "jump to recipe" button at the top of my posts, and managed to omit it for this recipe. Oops! It probably would have made this easier for you. I did add it at the top in the usual position. Also, on the recipe card, you will find a "print" button that will give you the recipe with no photos. I hope this helps!

        Reply
    4. Sara Treadwell says

      August 15, 2019 at 3:59 pm

      Can I make this a day ahead of time and serve warmed over in a pan? Going to a steak cook out and think this could be an easy reheat.

      Reply
      • Tamara says

        August 15, 2019 at 6:07 pm

        I think it would work quite well Sara! We reheat it on the stove (I'm not a fan of microwaves) for lunch the next day. A dry non-stick pan should work great. Let me know if you think about it? It might help another reader. Thanks for stopping by!

        Reply
    5. Christy says

      July 12, 2019 at 6:32 am

      Can you freeze this dish?

      Reply
      • Tamara says

        July 12, 2019 at 7:02 am

        Hi Christy! I have not tried freezing it, but I don't know why it wouldn't work... let me know if you try it, so I can advise my readers?

        Reply
      • Tamara says

        July 12, 2019 at 7:05 am

        Hi Christy! I have not tried freezing this dish... I don't know why it wouldn't freeze well though. Let me know if you try it so I can advise my readers?

        Reply
    6. Desiree Macy says

      May 01, 2019 at 8:01 pm

      This was fast, easy and delicious. Thank you.

      Reply
      • Tamara says

        May 02, 2019 at 9:09 am

        I'm so glad you liked it! Thanks for taking time to let me know. It means a lot!

        Reply
    7. Whitlyn says

      October 13, 2018 at 5:18 pm

      This was delicious

      Reply
      • Tamara says

        October 13, 2018 at 5:37 pm

        Thanks Whitlyn! Thanks for taking the time to provide feedback... It's always appreciated!

        Reply
    8. Clark says

      September 07, 2018 at 10:27 pm

      What type of rice should you buy to go with Indian foods?

      Reply
      • Tamara says

        September 08, 2018 at 8:04 am

        Hi Clark! My favorite rice all around is basmati, and it seems to be preferred by Indians as well. It is fragrant and fluffy.

        Reply
    9. Julie says

      November 19, 2017 at 8:42 pm

      We
      ve never used eggplant but this recipe looks so savory and delicious with all of its flavors and textures!

      Reply
      • Tamara says

        November 20, 2017 at 11:27 am

        I don't love eggplant on its own, but I do love the texture it brings to many dishes... Thanks Julie!

        Reply
    10. S Jackson says

      July 05, 2017 at 1:00 pm

      Made this last night with some lovely fresh produce. I didn't make the garlic/onion/ginger paste but I minced everything and browned it in coconut oil. Added roma tomatoes, corn, sweet red peppers and a nice chilipepper. Used Asian eggplant. So GOOD and even better the second day. Thanks for the recipe!

      Reply
      • Tamara says

        July 05, 2017 at 2:34 pm

        This makes me soooo happy! Thank you for taking the time to let me know... It makes this blog - and labor of love - all worthwhile 🙂

        Reply
    11. mjskit says

      October 08, 2015 at 8:19 pm

      Welcome to McAllen! How the move went smooth and you are all settled in to your new place. Oh, giving up a gas stovetop would be very difficult, but if it's not available, I guess there just isn't anything you can do but adjust. What an interesting dish! I never would have though okra and Indian food, but you are quite convincing. It's looks delicious!

      Reply
      • Tamara says

        October 09, 2015 at 7:47 am

        Thanks MJ! I was afraid I'd have to give up my Hatch green chile, but alas, HEB was roasting 29 pound boxes in early September. My freezer is full!

        Reply

    Trackbacks

    1. 35 One Pot Vegan Meals - Quick, Tasty, Easy Cleanup. says:
      12 July, 2019 at 12:58 pm

      […] Curried Okra and Eggplant […]

      Reply

    I'd love to hear from you! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A photo of Tamara Andersen in floral top in front of ficus tree.
    Cuzco, Peru in 2022...

    A Little About Me

    Hola from the Rio Grande Valley in south Texas! I'm Tamara, the recipe developer, cocktail mixologist, photographer, and writer behind Beyond Mere Sustenance. Read more→

    Popular Recipes

    • Homemade Tajín Recipe (Copy Cat)
    • Peruvian Beans
    • Moroccan Carrot Salad With Lemon Dressing
    • Curried Okra and Eggplant with Chick Peas

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy and Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Get in Touch

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    Copyright © 2022 Beyond Mere Sustenance