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Bhindi Masala (Spicy Okra Curry) Recipe

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Ingredients

Adjust Servings:
250 g bhindi/ okra/ ladies’ finger
3/4 tbsp oil
1/2 tsp cumin or jeera
2 medium-sized onions— finely chopped
3/4 tbsp ginger garlic paste
1 tomato — deseeded and chopped
1 green chili
1 tsp turmeric
1/2 to 1 tsp red chili powder (according to requirement)
3/4 to 1 tsp garam masala
1/2 tsp fenugreek leaves — dried (optional)
salt
1/2 cup water

Nutritional information

306 kcal
calories
47.81 g
carbohydrates
9.73 g
protein
11.8 g
fat
120 mg
sodium
0 mg
cholesterol

Bhindi Masala (Spicy Okra Curry) Recipe

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

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Crispy green veggies tossed with red chili powder and a host of other traditional masalas can make your mouth water. A north Indian recipe that’s a favorite amongst people of all age groups, bhindi masala is often served with chapati or rice and makes a wonderful tiffin snack, for, it is easy to prepare and does not require a lot of time to make. A supremely flavor-rich dish, bhindi masala is a spicy delight enriched with the goodness of nutrition.

Health Benefits

It has 20.2% Vitamin A and 30.9% Vitamin C. While vitamin A helps maintain bone and eye health, vitamin C helps wounds heal and keeps your skin healthy. All the more reason to try this bhindi Masala recipe!

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How to make Bhindi Masala (Spicy Okra Curry)

  • Prepare the bhindis by washing them well and drying them with a tissue or a clean kitchen cloth. Chop both the ends of the bhindis and cut them into pieces, no longer than 3-4 inches.
  • Heat 1½ tbsp oil in a pan and stir in the bhindis, cooking for around 5 to 7 minutes until they are partially cooked. Take care that the bhindis should not be sticky. Set aside the bhindis in a plate.
  • Add 2 tbsp oil in a pan and introduce cumin. When they begin to splutter, add onions and green chilies in the
  • Add green garlic paste and stir for 2-3 minutes. At this point add the tomatoes and salt. Sauté until the tomatoes turn soft and then add garam masala, red chili powder, and turmeric. Mix everything very well and stir.
  • Pour water into the pan, add the fenugreek leaves, and the fried bhindis. Mix them well, cover and cook on low to medium heat.
  • When the bhindis turn slightly tender, open the lid, and allow the extra moisture to evaporate.

Trivia

Okra is believed to have originated in Ethiopia. It is also believed that it was cultivated in Egypt in the 12th century BC! It arrived in the US in around 1700s and is now popular around the world.

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