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    You are in: Home / Recipes / Okra/ Aubergine (Eggplant) and Meat Curry Recipe
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    Okra/ Aubergine (Eggplant) and Meat Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Girl from India's Note:

    Baingan (Aubergine) / Bhindi (Okra/Lady's finger) Ghosh is my DHs favourite everyday curry. This is for him. I make this with beef normally and mutton on occasions. Cooking times may vary from my indicated time.

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    Units: US | Metric


    1. 1
      Trim mutton and cut into cubes (1 inch) Heat the clarified butter/ ghee in a pressure cooker (preferably for the beef) or a thick bottomed vessel with a lid (for the mutton).
    2. 2
      Add the whole spices and wait for them to bloat.
    3. 3
      Then add the onions and fry till they are translucent Add the ginger and garlic and fry till the mixture is golden brown (I add chopped green chilli too) Now add the tomatoes and stir till the tomatoes are cooked and incorporated into the mixture, Add the garam masala or spice powders and stir.
    4. 4
      Add the meat pieces and stir till they are coated with the curry sauce.
    5. 5
      Now add some water (around 1 cup if using the pressure cooker and 2 cups if cooking in a vessel) and salt.
    6. 6
      Mix and cover.
    7. 7
      Bring to a boil and then simmer until cooked.
    8. 8
      (A pressure cooked will take 1 whistle and 15 mins to cook beef and 1 whistle and 7 mins to cook mutton.) Meanwhile cut the okra/ aubergines into chunks (the okra is normally washed, then wiped dry and then cut or the aubergines are washed, cut and then sprinkled with salt for 10 mins and then wiped dry before cooking).
    9. 9
      Deep fry the vegetable used till slightly crisp.
    10. 10
      Drain well.
    11. 11
      Add it to the curry and heat through for about 4 minutes.
    12. 12
      Sprinkle lime juice over the curry and stir.
    13. 13
      Garnish with cilantro leaves.
    14. 14
      Serve hot.
    15. 15
      (Alternatively to save some calories you can directly cook the vegetables in the curry without deep frying them. But add the vegetables to the dish when the meat is slightly undercooked and cook them together till they are tender.).

    Ratings & Reviews:

    • on June 12, 2012


      Wow! This curry is fantastic! I'm so happy I decided to make it. I did sort of take a short cut because I had some beef stock and cooked unseasoned beef in the freezer. So, while I was defrosting them I prepared the eggplant, measured the spices and fried the eggplant. I also cooked some green asparagus separately because I thought it might be a nice addition. Anyway, it all came together in the end, and I'm delighted with the flavor. Thank you very much for sharing this delightful recipe with us.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2013


      Delicious! I used chicken instead of beef and both okra and eggplant. The dish came out great.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Okra/ Aubergine (Eggplant) and Meat Curry

    Serving Size: 1 (236 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 120.4
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 3.7 g
    Cholesterol 15.2 mg
    Sodium 14.3 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 4.8 g
    Sugars 5.1 g
    Protein 3.3 g

    The following items or measurements are not included:

    mutton shoulder


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