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Bhindi Masala Curry Recipe
Bhindi Masala Curry Recipe is a mouth watering tasty Indian Curry. Bhindi masala curry goes really well along with plain roti or paratha.
Course
Side Dish
Cuisine
Indian
Prep Time
25
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
people
Calories
103
kcal
Author
Puja
Ingredients
250
gm
Lady finger/bhindi/okra
1
no
Onion
large, finely chopped
1
no
Bay leaf/ tej patta
1/4
tsp
Turmeric powder/haldi
1/2
tsp
Red chilli powder/lal mirch powder
1/2
tsp
Coriander powder/dhania powder
1/2
tsp
Garam masala powder
1/4
tsp
Mustard Seed
3
tbsp
Coriander leaves
finely chopped
2
tbsp
Oil
to saute bhindi + 2 tbsp (to make gravy)
Salt as required
To Grind:
3
nos
Tomatoes
medium, roughly chopped
1/2
inch
Ginger/adrak
5-6
pods
Garlic
3
nos
Green Chillie
or as per your taste
2-3
tbsp
Yogurt/curd
2
nos
Cloves/lavang
1
nos
Green Cardamom/choti elachi
1/2
inch
Cinnamon/dal chini
Mace/javitri
1 single strand
Instructions
Rinse bhindi well and then drain them completely in a strainer or colander.
Wipe bhindi with a kitchen towel completely. (if you have time then you can let it dry naturally by spreading on some tray or kitchen towel)
After this is done, cut both ends of bhindi and then cut it into 1.5 to 2.5 inch pieces and set aside.
Now in a grinder add tomatoes, ginger, garlic, green chilies, curd, cloves, cardamom, cinnamon and javitri.
Grind or blend everything to a smooth paste without adding water in it and set aside.
Now heat 2 tbsp oil in a kadai or pan.
Add bhindi and saute them on a medium flame.
Fry bhindi/okra until they are cooked, and slightly browned.
Now take out the fried bhindi in a plate and set aside.
Now in the same kadai or pan heat 2 tbsp oil again.
Add mustard seeds and let it crackle.
Once the mustard seeds starts crackling add bay leaf and fry for about 6 to 7 seconds.
Add chopped onions, salt and fry until golden brown.
Now add turmeric powder, red chilli powder, coriander powder and garam masala powder and give it a nice stir.(ensuring it doesn't get burnt).
Now add the ground paste and stir well.
Fry till the masala paste thickens and the oil starts leaving the sides.
Add water as per required and stir well.(do not make it too watery)
Add the fried bhindi to it and give it a nice stir.
Let the curry simmer on a medium flame.
Cook for about another 5 to 6 minutes until the bhindi/okra gets mixed in gravy.
Add chopped coriander leaves and mix well, switch off the stove.
Serve bhindi masala curry along with chapatis, puri, naan or parathas.
Nutrition
Calories:
103
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
20
mg
|
Potassium:
263
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
616
IU
|
Vitamin C:
22
mg
|
Calcium:
83
mg
|
Iron:
1
mg