Okra Curry (Bandakka)

Bandakka thel dala is the homey Sri Lankan way with okra, a dry-style curry that avoids the slime by frying the pods first. Okra is a summer garden staple on the island, and this is how grandmothers make it disappear by the bowlful. The whole dish comes together in under half an hour, which is why it is a weekday regular. Choose small, firm pods at the market; the large ones turn woody and fibrous, and it is one of the easiest ways to get children to eat their vegetables.

Crisp edges, no slime, all flavor

Frying dries the okra so it stays crisp-tender, and the tomatoes melt into a light, tangy coating around each piece. Mustard seeds and curry leaves give it a warm, toasty backbone, and the whole thing stays bright and fresh. Serve it as a side with rice and dhal, or fold it into a rice bowl for a quick lunch. A spoonful of coconut milk stirred in at the end makes a saucier version.

Craving more? Explore all Sri Lankan Kitchen recipes.

One of the great curry traditions — mapped in our World of Curries guide.

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