Bindi Masala is very famous North Indian side dish best suited for Roties and parathas. Ladies finger also known as Okra, cooked in tangy gravy.
These chubby ladies finger 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 expert in cooking all north, Maharashtrian dishes. This is one of her trademark dishes. This dish came out really well (my face was glowing like 5500K daylight bulb). Both MD and my son enjoyed it and had my share of Roties too. I left with the choice of having my another ‘friend’ garlic bread sticks for the dinner.
It 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.
How to make:
1.Wash, clean and chop onion, tomato, Garlic. Cut okra 2″ in lengthwise and carefully slit them slightly, otherwise, the seeds come out and spoil the look of the curry.
2. In the heavy bottomed pan with 2 tsp of oil, fry the okra in the medium flame for 3-4 min, until it released its raw flavor. And remove it from the pan.
In the same pan with remaining oil, saute garlic, then onion and finally comes tomato. Cook them all in medium flame evenly. and stirring them often.
Once it is 3/4 done mash the mixture with the hand blender or with the ladle. The add chili powder, Everest Kitchen king masala. Stir for 1 min.
Add 1 Cup of water, and allow them to boil for another 2 min. in the high flame.
Now it is the time to add Okra 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 tbsp of cream(here I have used light cream)
Serve Bindi Masala with hot roties and Enjoy your winter.
- 1 lb Okra /Bindi/Ladies Finger
- 1 Onion medium size
- 1 Tomato medium size
- 4-5 cloves Garlic
- 2 tsp Kasuri Methi
- 2 tbsp Fresh Cream
- 1 tsp Red Chili Powder
- 2 tsp Kitchen King Masala
- 1/2 tsp Salt or as required
- Wash, clean and chop onion, tomato, Garlic. Cut okra 2" in lengthwise and slit them gently.
- In the heavy bottomed pan with 2 tsp of oil, fry the okra in the medium flame for 3-4 min. And remove from the pan and keep it aside.
- In the same pan with remaining oil, saute garlic, then onion. Once onion becomes translucent, add tomato. Stir them occasionally.
- Once mixture is completely cooked, add chili powder, Everest Kitchen king masala. Stir for 1 min.
- Add a Cup of water, and allow them to boil for another 4 min. in the high flame.
- Now it is the time to 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 tbsp of cream.
- Serve Bindi Masala with hot roties.
Serve it along with roti/chapathi/paratha or as a side dish for mixed rice varieties.
Tips and Variations:
1. 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.
2. 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.