Today’s recipe is Bhindi Masala- Spicy Okra Curry. It is a delicious and popular North Indian preparation made with bhindi cooked in an onion-tomato based gravy and spices. It is one of the most ordered dish in an Indian restaurant. It goes well with rotis or parathas or rice.
Bhindi also know as Ladies fingers, Okra, Gumbo is most easily available vegetable throughout the year and one of my favourite vegetables. I remember my sister avoiding bhindi(okra) because of the sliminess of the vegetable. The smiliness can be eliminated by sauteing or frying the bhindi(okra) in oil until they are almost cooked. You should not add water to the dish while cooking as that to shall increase the sliminess of the dish.
Bhindi(okra) is one of our family favourites. We love and relish each and every preparations of bhindi(okra) so I often make bhindi do pyaza, aloo bhindi, stuffed bhindi, bhindi posto(bhindi in poppy seeds). I will be posting these recipes soon.
I also make non-veg version like bhindi with prawns (okra prawn masala) or bhindi ghost; a little addition of meat keeps hubby very happy 😉
- 250 grams okra
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 1-2 green Chillies, slit
- 1 teaspoon Ginger-garlic paste
- 1 tablespoon Coconut, grated
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon aamchur powder (dried mango powder)
- 1/2 teaspoon sugar
- salt as per taste
- 3 tablespoon oil
- Wash and wipe lady fingers with a kitchen towel. Trim the ends and cut it into one inch pieces.
- Heat one tablespoon of oil in the pan, add the bhindi(okra) and saute bhindi in oil untill they are almost cooked, remove and keep it aside.
- In the same pan add the remaining oil, when hot temper the oil with cumin seeds. When they start spluttering add the onions and fry till the onions are translucent.
- Add the ginger-garlic paste and saute till the raw disappears.
- Add the chopped green chillies and fry for few seconds.
- Now add the chopped tomatoes and cook on medium to low heat till it becomes soft and mushy.
- Add in the grated coconut and mix well.
- Add in the dry masala powders- turmeric powder, chilli powder, cumin powder, coriander powder, garam masala powder, salt and sugar.
- Mix and stir for a minute then add the sauted bhindi(okra) and mix everything well so that the onion-tomato masala coats the bhindi(okra) well. Check the seasoning.
- Now add the aamchur powder(dry mango powder), mix and cook for further 2-3 minutes stirring intermittently.
- Turn off the flame and transfer prepared curry to a serving bowl.
- Garnish with coriander leaves and serve hot with rotis or rice.
- If you do not have aamchur powder you can use half a teaspoon of lemon juice.
- the addition of sugar and aamchur powder fives this dish an irressistible sweet and tangy flavour.
I hope you enjoy making and eating Bhindi Masala- Spicy Okra Curry.. 🙂