A new post for Okra / Bhindi lovers...Masala Bhindi..a finger licking ladyfinger curry!
I am not much of a bhindi fan but when my mom used to make bhindi sabzi(dry),I used to eat it with roti or rice.
Apart from this I had never much shown interest in cooking or eating bhindi.
Sometime back,on a monday,when I was running out of ideas for food,we decided to order food(which I usually don't on a weekday).
My husband ordered food from a buffet and ordered some random curries.
The order had Masala Bhindi,Paneer -Peas gravy,kulcha and crispy Veg, and to my surprise the bhindi curry was the best!
I am a fan of bhindi curry from that day and this curry was on my to-do list.
I tried to recreate the same magic and my version to make the same curry was indeed lovely and so tasty.
My dish was very close to the original version.
Do try this curry, it taste superb with phulkas/roti/chapati/nan and even rice!
Masalewali Bhindi
Ingredients
- 15 Nos Bhindi / Okra
- For Masala:
- 2 Tablespoons Oil
- 1 Small Onion,long cut
- 1 Medium Tomato,cubed
- 2 Tablespoons Grated Coconut
- For Tadka:
- 2 Tablespoons Oil
- 1 Teaspoon Mustard Seeds
- 1 Sprig Curry Leaves
- 2,Broken Byadgi Chili
- Additional:
- Salt as per taste
- 1/2 Teaspoon Sugar
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chili Powder
- 1 Teaspoon Kitchen King Masala
- 1 Teaspoon Coriander Powder
- 1/2 Cup Water
- 2 Sprigs Cilantro,chopped
Instructions
First,wash the okra well.
Dry them with a kitchen towel.
Cut each okra into 2 or max 3 pieces.
Remember that the pieces should be slightly bigger and longer than normal okra sabji pieces.
In a wide pan,add oil.
When its hot,add all the ingredients mentioned under "For Masala".
When the onion and coconut turns brownish,switch off the gas.
Let it cool and grind it to a smooth paste.
In the same pan,add oil.
When its hot,add mustard seeds.
When they start to crackle,add curry leaves,broken byadgi chilies.
Fry them for a while.
Then add okra.
Fry it further for a minute.
Add the ground paste.
Add salt,sugar,turmeric powder,red chili powder,kitchen king masala powder,coriander powder.
Mix well.
Add water.
Cook the curry well.
Finally when the okra is cooked and to a desired consistency,add cilantro.
Serve hot with rice or roti!
Dry them with a kitchen towel.
Cut each okra into 2 or max 3 pieces.
Remember that the pieces should be slightly bigger and longer than normal okra sabji pieces.
In a wide pan,add oil.
When its hot,add all the ingredients mentioned under "For Masala".
When the onion and coconut turns brownish,switch off the gas.
Let it cool and grind it to a smooth paste.
In the same pan,add oil.
When its hot,add mustard seeds.
When they start to crackle,add curry leaves,broken byadgi chilies.
Fry them for a while.
Then add okra.
Fry it further for a minute.
Add the ground paste.
Add salt,sugar,turmeric powder,red chili powder,kitchen king masala powder,coriander powder.
Mix well.
Add water.
Cook the curry well.
Finally when the okra is cooked and to a desired consistency,add cilantro.
Serve hot with rice or roti!
Details
Prep time: Cook time: Total time: Yield: 4 Servings
Tips:
- I have used moderate spice levels. You can increase them as per your spice tolerance.
- If you do not carry Kitchen King Masala,then try adding garam masala or any curry powder.
ENjoy!
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