bhindi curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First rinse 250 grams okra (bhindi) very well in running water a few times. Then drain them completely in a strainer or colander.

Step 2

Wipe each bhindi with a kitchen napkin. There should be no moisture on them. You can also allow them to dry naturally at room temperature, by spreading them in a large plate or tray.

Step 3

Chop the bhindi into 1.5 to 2.5 inch pieces. Keep aside.

Step 4

In a grinder or blender jar, take 3/4 cup roughly chopped ripe red tomatoes, 1/2 inch chopped ginger, 4 to 5 chopped garlic cloves and 1 or 2 green chilies, chopped.

Step 5

Add 2 tbsp fresh full fat curd/yogurt along with 2 cloves, 1 green cardamom, 1/2 inch cinnamon and 1 single strand of mace.

Step 6

Without adding water, grind or blend to a smooth paste. Keep aside covered.

Step 7

Heat 2 tbsp oil in a kadai or pan. Add the okra and saute them on a low flame.

Step 8

Stir and saute them till they are almost cooked, shrinked and lightly browned from the sides.

Step 9

When done remove the sauteed okra and place them in a plate or tray.

Step 10

In the same kadai or pan, add 2 tbsp oil. Add tej patta (indian bay leaf) and fry for about 5 to 7 seconds.

Step 11

Add the 1/2 cup finely chopped onions. stir well. Saute the onions till they start to turn light golden.

Step 12

Lower the flame. Then add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder and 1/2 tsp cumin powder.

Step 13

Stir the spice powders quickly. You can also switch off the stove top while adding and mixing spices powders, so that they don't get burned.

Step 14

Add the tomato- curd paste that we made before. Be careful while adding ground paste as it splutters.

Step 15

Stir well. on a low flame saute till the masala paste thickens and you see oil leaving the sides.

Step 16

Add about 3/4 cup water and stir very well. You can also add 1/2 to 2/3 cup water for a thick gravy or 3/4 cup water for medium gravy

Step 17

Season with salt as required.

Step 18

Add the sauteed okra. Stir again.

Step 19

Bring the okra curry to a simmer on a medium flame. Cook for about 5 to 6 minutes till the curry gets infused with the aroma and flavor of the okra.

Step 20

Add 1/2 tsp kasuri methi, crushed. If you want, you can also add 1 or 2 tbsp of low fat cream at this step.

Step 21

Stir and then add 2 tbsp chopped coriander leaves to the gravy.

Step 22

Serve bhindi curry garnished with a few coriander leaves or straightaway with chapatis or parathas or steamed rice.

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