This is simple and mouth watering stir-fried bhindi in spicy gravy made from tomato, curd, cashew nuts, onion and typical Indian curry ingredients. The liquid gravy like texture of this bhindi preparation makes it suitable to be served with naan, tandoori roti or steamed rice. Learn how to make best bhindi masala gravy in this easy recipe.
250 gms (1/2 lb) Bhindi (Ladies Finger/ Okra)
3 medium Tomatoes, chopped
5-6 Cashew Nuts, toasted
1 Green Chilli, seeded and chopped
1/2 teaspoon Ginger, finely chopped
2 cloves Garlic
4 tablespoons Curd (Yogurt) (not sour)
1 large Onion, finely chopped
2 teaspoons Cumin-Coriander Powder
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Garam Masala Powder
1/4 teaspoon Fennel Seeds
1½ tablespoons Coriander Leaves, finely chopped
1½ tablespoons + 2 tablespoons Oil
Coarsely crush green chilli, ginger and garlic in grinder and make a paste. Crush tomato in blender or grinder and make a smooth tomato puree. Crush cashew nuts in a grinder to make a medium coarse powder.
Remove head and tail of each bhindi and cut it into 1.5-inch long pieces. Heat 1½ tablespoons oil in a pan over medium flame. Add bhindi and sprinkle some salt over it.
Shallow fry bhindi until it turns dark green and shrinks considerably from its original size (approx 6-8 minutes). Turn off the flame and transfer shallow fried bhindi to a plate.
Heat remaining 2 tablespoons oil in a pan. Add fennel seeds, when they begin to crackle, add finely chopped onion and sauté until it turns light brown. Add green chilli–ginger-garlic paste (prepared in step-2) and sauté for a minute.
Add tomato puree (prepared in step-3) and cook until oil starts to separate from it.
Add turmeric powder, red chilli powder, garam masala powder and salt; mix well.
Add curd, cumin coriander powder and crushed cashew nuts and mix well.
Add shallow fried bhindi and mix well.
Cook it over medium flame for 2-3 minutes.
Turn off the flame and transfer prepared curry to a serving bowl. Garnish bhindi masala gravy with coriander leaves and serve hot.
Tips and Variations:
– Make sure, curd is not sour otherwise taste of curry will turn mild sour.
– Adjust the amount of green chilli and garlic to get your desired taste and make it more palatable.
– Add 1 teaspoon sugar to balance out tangy flavor of curry.
Serving Ideas: Serve it with naan or tandoori roti or chapati, rice and cucumber salad.