A Flavorful Island Favorite (Bandakka Curry)

Okra, known as Bandakka in Sinhala, is a beloved vegetable in Sri Lankan cuisine. With its tender texture and ability to absorb spices, okra plays a starring role in many home-cooked meals across the island. Often served as part of a rice and curry platter, Sri Lankan okra curry offers a perfect balance of warmth, richness, and nutrition.

 

The Role of Okra in Sri Lankan Cooking

In Sri Lanka, vegetables are rarely served plain—they’re elevated with spices, coconut milk, and aromatic ingredients. Okra is no exception. It can be stir-fried, deep-fried, or simmered in a creamy coconut gravy. Among the most popular and comforting ways to enjoy it is as a mild okra curry, where the vegetable is cooked until tender in a coconut-based sauce, infused with turmeric, mustard seeds, and curry leaves.

 

Recipe: Sri Lankan Okra Curry (Bandakka)

Ingredients:

• 250g okra (washed, dried, and cut into 1–2-inch pieces)
• 1 medium onion (sliced)
• 2–3 green chilies (slit)
• 2 garlic cloves (sliced)
• 1 sprig of curry leaves
• ½ tsp mustard seeds
• ½ tsp turmeric powder
• ½ tsp fenugreek seeds
• 1 cup thick coconut milk
• ½ cup thin coconut milk or water
• Salt to taste
• 1 tbsp coconut oil
• A small piece of pandan leaf (optional)
• A pinch of ground black pepper (optional)

 

Preparation Steps:

1. Prepare the Okra:
   • Wash and dry the okra thoroughly to reduce stickiness.
   • Trim the ends and cut into even pieces.
2. Sauté the Aromatics:
   • Heat coconut oil in a pan.
   • Add mustard seeds and let them pop.
   • Add curry leaves, pandan leaf, onions, garlic, and green chilies. Sauté until fragrant and the onions are soft.
3. Add Okra and Spices:
   • Stir in the okra and sauté for 3–4 minutes until slightly softened.
   • Add turmeric powder, fenugreek seeds, and salt. Mix well.
4. Simmer the Curry:
   • Pour in the thin coconut milk (or water) and cook on low heat for about 8–10 minutes until the okra is tender.
5. Finish with Thick Coconut Milk:
   • Add the thick coconut milk and simmer gently for another 3–5 minutes.
   • Do not boil once the thick coconut milk is added, as it may split.
6. Taste and Adjust:
   • Add a pinch of black pepper if desired. Adjust salt as needed.

 

Serving Suggestions

Sri Lankan okra curry pairs beautifully with warm steamed rice, lentil curry (parippu), and a spicy sambol or dry fish side. It’s a vegetarian (and vegan-friendly) dish that brings color, nutrition, and flavor to the plate.

 

Tips for Cooking Okra Without Stickiness

• Always dry the okra well before cutting.
• Avoid over-stirring while cooking.
• Sautéing the okra lightly before adding liquid can help reduce its slimy texture.

 

Final Thoughts

Sri Lankan okra curry is a comforting and wholesome dish that showcases the island’s culinary charm. With just a few ingredients and a touch of spice, it transforms a humble vegetable into a mouthwatering delicacy. Whether you’re new to okra or a lifelong fan, this curry is a must-try for anyone craving the taste of traditional Sri Lankan home cooking.

 

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