Spicy Bhindi Masala Curry Recipe
North Indian Curry
Bhindi Masala is a popular north indian gravy dish that can be served hot with either nan, roti, rice or any other indian flatbreads.
4 Tbsp of Oil
300 Grams Ladies Finger / Okra / Bhindi
1/2 Tsp Salt or Salt To Taste
1 and 1 /4 Slit Green Chilli (Optional)
1 and 1/4 Cup Finely Chopped Onions or 2 Medium Sized Finely Shopped Onions
1/2 Tsp Jeera / Cumin Seeds
1 and 1/4 Cup of Finely Chopped Onion
1 and 1/4 Cup of Tomato Puree
2 Medium Sized Tomatoes
1 Tbsp Ginger Garlic Paste
1 and 1/4 Tsp Garam Masala
1/4 Tsp Haldi or Turmeric Powder
3/4 to 1 and 1/4 Tsp Red Chilli Powder
Water as Needed
1 Tsp Coriander Powder (Optional)
2 and 1/2 Tbsp Cilantro or Coriander Leaves (Optional)
1/2 Tsp Kasuri Methi or Dried Fenugreek Leaves (Optional)
Wash and clean the bhindi and drain the water.
Chop and discard both the ends of all the bhindi. Cut them into pieces.
Procedure To Make Bhindi Masala
Heat 1 and 1/2 tbsp oil in a pan or kadai.
On a medium flame saute bhindi for about 5 to 7 minutes and fry till partially cooked. Here, bhindi should not be sticky any more.
Transfer partially fried bhindi to a plate and keep aside.
Add 1 and 1/2 tbsp oil in the same pan. Add cumin seeds and fry.
Now add green chillies and onions. Saute them till they turn into golden colour.
Add the ginger garlic paste and saute for 2 minutes until the raw smell goes away.
Add salt to taste and tomatoes. Saute until they turn mushy and soft.
Add red chilli powder, turmeric, garam masala and coriander powder. Stir and saute till the mixture leaves the sides of the pan.
Pour 5 to 6 tbsp of water and mix well in the mixture. Cook the masala gravy until it turns thick.
Add salt if required. Add kasuri methi, bhindi and stir.
Cover and cook bhindi masala on a low flame until the bhindi turns tender.
Remove the lid and serve the bhindi gravy masala curry with rice or roti.
* Tbsp means Tablespoon.
* Tsp means Teaspoon.
* 1 Cup is equal to 240 ml.
* You can sprinkle 1 to 2 tbsp of lemon juice on bhindi after sautéing in oil for a minute. This makes the dish a bit sour, so you should add more spice powders.