Bhindi Masala (Spicy Okra Curry) Recipe
250 g bhindi/ okra/ ladies’ finger
tsp cumin or jeera
medium-sized onions— finely chopped
tbsp ginger garlic paste
tomato — deseeded and chopped
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)
1/2 cup water
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.
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.