Bhindi / Okra / Lady’s finger is my family’s favourite, so I have posted many recipes with Bhindi in my blog.
Today I am going to show how to make a curry with Bhindi.
I have kept the recipe simple and healthy. I have not added cashew nuts, milk cream, melon seeds etc. to thicken the gravy.
So just by having Bhindi and basic Indian spices, anyone can cook this curry at home.
Bhindi masala gravy goes well with steamed rice, phulkas, chapatis or parathas.
Bhindi masala gravy is prepared by sautéing Bhindi in a tangy tomato onion gravy.
INGREDIENTS :
(1) 250 grams of Bhindi / Okra / Lady’s finger
(2) 1 large sized Tomato, coarsely chopped
(3) 1 large sized Onion, finely chopped
(4) 2 whole green Chillies
(5) 1 – 3 pieces of Bay leaves / Tej patta
(6) 4 tablespoons of Vegetable oil
(7) 2 pinch of Asafoetida / Hing powder
(8) Half teaspoon of Cumin / Jeera seeds
(9) Half teaspoon of Kasuri Methi / Dry Fenugreek leaves, crushed
(10) Half teaspoon of Cumin / Jeera powder
(11) 1 teaspoon of Coriander / Dhaniya powder
(12) Half teaspoon of Garam Masala powder
(13) Half teaspoon of Turmeric / Haldi powder
(14) 3/4 teaspoon of Kashmiri Red Chilli powder
(15) Handful of Coriander / Dhaniya leaves, finely chopped
(16) 1 teaspoon of Ginger Garlic paste
(17) Salt to taste
Cuisine : INDIAN
Serves : 4
Time required : 25 mins for preparation and 20 mins to cook = 45 mins
PREPARATION :
(1) Wash 250 grams of Bhindi thoroughly in a running water a few times and drain them completely in a strainer. Allow them to air dry naturally by spreading them on a large plate.
(2) Chop the Bhindi into 1 inch sized pieces. Keep aside.
(3) Take 2 tablespoons of vegetable oil in a kadhai / wok and add the Bhindi to it. Saute them on a low flame.
(4) Stir and sauté them till they are almost cooked, shrinked and slightly browned from the sides.
(5) When done, remove the fried Bhindi onto a plate and keep aside.
(6) Coarsely chop a large sized Tomato and finely chop a large sized onion. Take 2 whole green Chillies.
(7) All ingredients set together.
METHOD :
(1) Take 2 tablespoons of vegetable oil in a kadhai / wok. Add half teaspoon of Cumin / Jeera seeds and allow it to splutter. Meanwhile also add Tej patta and fry for about 5 – 7 seconds. Also add 2 pinch of Asafoetida / Hing powder.
(2) Add finely chopped Onion and fry till it turns light golden. While the Onion is getting fried, add 1 teaspoon of ginger garlic paste too and let it fry along with the Onion.
(3) Add coarsely chopped Tomato and mix well. Allow it to cook 2 minutes till it becomes mushy. When it turns mushy, you can easily mash it with the ladle such that the Tomato is made into a paste. Mix well.
(4) Now add all the dry spice powders like Turmeric powder, Red chilli powder, Cumin / Jeera powder, Coriander / Dhaniya powder, Garam Masala powder in measures as given in the ingredient list.
(5) Add 2 whole green chillies cut into half. Add 2 glasses of water and salt to taste, stir well. Allow the gravy to simmer for 5 minutes.
(6) Add the sautéed Bhindi and bring to simmer on a medium flame for 5 minutes till the gravy gets the aroma and flavour of the Bhindi. Don’t cook the Bhindi in the gravy for longer time as then they will become mushy.
(7) During these 5 minutes, add crushed Kasuri Methi. You may also add 1-2 table spoon of low fat milk cream at this step to thicken the gravy. Mix well. I have skipped adding milk cream in my recipe.
(8) Add finely chopped Coriander leaves and stir well. Turn off the gas flame after this. Our Bhindi masala gravy is ready.
(9) Transfer the Bhindi masala gravy into a serving bowl and it can be had with phulkas, chapatis or steamed rice.
