Bhindi Masala-Indian okra curry is a very famous North Indian okra recipes. The best side dish best suited for Roties and parathas. Ladies finger also known as Okra, cooked in tangy gravy.
The fresh okra is sitting in my refrigerator was tempting me to go for Okra Curry tonight. This recipe came from the aunt, who's from Bombay. She is an expert in cooking all north, Maharashtrian dishes.
This is one of her trademark dishes. This dish came out really well. Both MD and my son enjoyed it and had my share of roti also. I left with the choice of having my other 'friend' garlic breadsticks for the dinner.
This okra curry was so good. What I learned today was, this Bindi Masala is very suited as a dip for garlic bread sticks too.
The other side dish to be kept along with roties and parathas would be Parota Chalna, Chicken Kurma along with this Bindi Masala.
What is Bhindi Masala?
This is spicy Indian okra curry in the thick onion and tomato gravy. Bhindi is the Hindi name for okra and masala is the spiced Indian gravy made usually with onion and tomato. Okra is also called as Ladies finger in India. This is a very popular Indian side dish throughout India. Every region has its own method of making with its own unique spices.
The one we are going to see today is Punjabi bhindi masala, which is popular in the Indian state of Punjab. Because of its aroma and deliciousness, it becomes popular and available as one of the buffet dishes in the Indian restaurant. We can also call this as ‘bhindi masala dhaba style’ in which dhaba style refers to the roadside hotel.
How does this Bhindi masala taste like?
The vegetarian dishes always pure and divine, which refreshes me from inside out. Following the same principle of vegetarian dishes, this India okra curry provides me that good to the core feeling. Which makes me feel light, wholesome and satisfied.
The okra is cooed in the light, spicy and flavorful onion, tomato gravy. The gravy is semi thick, which is good to serve with rice or roti, chapati.
How to make Indian Okra Curry:
Cut okra 2" in lengthwise and carefully slit them slightly, otherwise, the seeds come out and spoil the look of the curry. Tip: You may also use frozen okra instead of the fresh okra. Another tip for quick non-slimy okra, fry them along with a teaspoon of chickpea flour.
In a pan add a little cooking oil, fry the okra in the medium flame until it becomes non-slimy. Then transfer it to another plate. And keep aside.
In the same pan add 2 tablespoons of cooking oil and garlic. Then add onion and cook it until it becomes pink and soft. The add chopped tomato. Cook them medium flame until it becomes soft and mushy.
Now add chili powder, Everest Kitchen king masala. Stir in for 1 min.
Then add water, and allow it to boil in the high flame until it reaches a thick consistency.
Now it is the time to add Okra and cook it for another 4-5 min. Adjust with water to serve in the desired consistency.
Once the gravy thickens, add little crushed Kasuri methi leaves and 2 tablespoon of fresh cream(here I have used light cream)
Serve Bindi Masala with hot roti and Enjoy your winter.
Other curry recipes you may like,
- Egg gravy
- Madurai Chicken Curry
- South Indian fish curry
- Mutter paneer
- Cabbage curry
- salmon fish curry
- List of curries
Printable recipe card
- 1 teaspoon vegetable oil
- 1 lb okra /bindi/ladies finger
- 1 tomato medium size
- 1 teaspoon salt or as required
- 3 cups water
- 2 teaspoon Kasurimethi
- 2 tablespoon fresh cream
- Cut bindi 2" in lengthwise and slit them gently.
- Over medium heat, in a pan, add vegetable oil and bindi.
- And fry 5 minutes or until it is not sticky any more. And remove from the pan and keep it aside.
- Over medium heat, in the same pan, add vegetable oil, chopped onion.
- Saute them till the onion becomes translucent.
- Add red chili powder, coriander powder, turmeric powder, and garam masala.
- Stir them for a minute but without burning them.
- The add roughly chopped tomato and salt. Stir them until tomato becomes pulpy.
- Add water and allow them to boil for 10 minutes.
- Now add bindi and cook it for another 4-5 min till it reaches the desired consistency.
- Once the gravy thickens, add little crushed Kasuri methi leaves and 2 tablespoon of fresh cream.
- Serve bindi masala with hot roti.
- To cut down the fat content, milk can be added but before adding the milk bring the flame to simmer. And cook further in simmer flame. As milk can get curdled easily, if the temperature is high.
- The same method can be used for any vegetables.Do not forget to check out another side dish recipe of roti/chapathi, Aloo-Palak Recipe, here in PepperBowl.
Serve it along with roti/chapathi/paratha or as a side dish for mixed rice varieties.