Top News

This recipe has two key steps: frying the bhindi to remove sliminess, and preparing a rich, tangy onion-tomato gravy.

Restaurant-Style Bhindi Masala (Okra Curry)

This dish is perfect as a main course for lunch or dinner, served with roti, paratha, or naan.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 3–4

Ingredients

For the Bhindi (Okra):

• Bhindi (Ladyfingers/Okra) – 250 g
• Oil – 2 tbsp (for frying)
• Turmeric Powder (41​ tsp)
• Red Chilli Powder (21​ tsp)
• Salt – to taste

For the Masala Gravy:

• Oil – 3 tbsp
• Cumin Seeds (Jeera) – 1 tsp
• Asafoetida (Hing) – a pinch (optional)
• Onion – 1 medium, finely chopped
• Ginger-Garlic Paste – 1 tsp
• Green Chillies – 1-2, slit (adjust to taste)
• Tomato Puree – 1 cup (or 2 medium tomatoes, pureed)
• Yogurt/Curd (Dahi) – 41​ cup, whisked (optional, for richness)
• Water – 21​ cup (or as needed)
• Salt – to taste

Dry Spices:

• Coriander Powder (Dhania Powder) – 1 tbsp
• Cumin Powder (Jeera Powder) – 1 tsp
• Turmeric Powder (Haldi) – 21​ tsp
• Red Chilli Powder – 1 tsp (adjust to taste)
• Dry Mango Powder (Amchur) – 21​ tsp (for tang)
• Garam Masala Powder – 21​ tsp
• Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp, crushed
• Fresh Coriander Leaves – for garnish

Instructions

Step 1: Prepare and Fry the Bhindi

1. Clean and Dry the Bhindi: Wash the bhindi thoroughly and pat them completely dry using a kitchen towel. This is the most crucial step to prevent sliminess.
2. Chop: Trim the ends of the bhindi. Cut them into 1-inch long pieces or slice them lengthwise into two halves.
3. Fry: Heat 2 tbsp of oil in a wide pan or wok (kadai). Add the chopped bhindi, 41​ tsp turmeric, 21​ tsp red chilli powder, and a pinch of salt.
4. Sauté: Sauté the bhindi on a medium-high flame, stirring occasionally, until they are almost cooked, slightly crisp, and all the sliminess is gone (about 5-7 minutes).
5. Set Aside: Transfer the fried bhindi to a plate and keep it aside.

Step 2: Prepare the Masala Gravy

1. Sauté Aromatics: In the same pan, add the remaining 3 tbsp of oil. Once hot, add the cumin seeds. After they splutter, add a pinch of asafoetida.
2. Cook Onions: Add the finely chopped onion and green chillies. Sauté on medium heat until the onions turn golden brown.
3. Add Paste: Add the ginger-garlic paste and sauté for about 1 minute until the raw smell disappears.
4. Add Dry Spices: Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and cumin powder. Sauté the spices for 30 seconds, being careful not to burn them.
5. Cook Tomato Puree: Add the tomato puree and salt. Mix well. Cook the masala on medium heat until the oil starts to separate from the sides of the pan (about 5-7 minutes).
6. Add Yogurt (Optional): If using, take the pan off the heat, stir in the whisked yogurt/curd quickly, and then place it back on a low flame. Cook until the oil separates again.

Step 3: Combine and Finish the Dish

1. Add Liquid: Pour in 21​ cup of water (adjust for desired consistency) and bring the gravy to a gentle boil.
2. Add Bhindi: Gently add the pre-fried bhindi pieces, dry mango powder (amchur), and garam masala to the gravy. Mix very carefully so the bhindi does not break.
3. Simmer: Cover the pan and let it simmer on a low flame for 3-5 minutes so the bhindi absorbs the flavours of the masala.
4. Garnish and Serve: Crush the kasuri methi between your palms and sprinkle it over the curry. Garnish with freshly chopped coriander leaves.

Serve your spectacular Bhindi Masala hot with Indian bread or rice!