I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Delicious Curry in Just 30 Minutes
It's not always possible to make elaborate meals, but this bhindi masala (okra curry) is just as tasty as recipes that take far longer. Not only is it delicious and easy to make, it's also very healthy, as well. Okra is a known source of calcium, vitamins, folic acid, and fiber. It's low in calories, too.
This curry doesn't include any onion or garlic. The main ingredients in addition to okra are tomatoes, spices, and curd.
Serve this delightful side dish with roti, chapati, rice, paratha, or any other flatbreads.
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- 20 tender medium-size okra, tender
- 2 small cups tomatoes, finely chopped
- 1/4 cup yogurt or thick curd
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 2 pinches hing powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon coriander powder
- 2 pinches amchur powder (dry mango powder)
- 1/8 teaspoon sugar (optional, to balance the taste)
- 1/2 teaspoon salt, or to taste
- 2 teaspoons coriander leaves, finely chopped
- Wash the okra (bhindi). Place them on a cotton towel. Pat them dry. Trim off both the ends of each okra with a knife. Discard the ends.
- Cut the long okra into half and leave the short ones as is. Slit each piece until half-length. This process is mainly to cook the pieces faster and make them absorb the spices.
- Heat 1 tablespoon oil in a deep-bottomed nonstick pan. Add okra. Saute over medium heat until they are half cooked. Turn off the heat and transfer the okra onto a plate.
- In the same pan, add the remaining oil. Keep the heat at medium. Add cumin seeds and allow them to crackle. Add hing powder. Add chopped tomatoes and some salt.
- Increase the heat. Allow the tomato mixture to cook until they become mushy. To quicken cooking, lower the heat and cover the pan for 5 to 6 minutes. Stir occasionally.
- Once the tomatoes are soft and mushy, reduce the heat to a minimum. Add red chili powder, amchur powder, garam masala powder, turmeric powder, sugar, coriander powder, and the remaining salt.
- Saute the mixture for 1 minute. Add yogurt or thick curd. Continue to saute until the mixture becomes thick and a little bit dry.
- Add 1 cup of water. Mix well. Let the mixture come to a gentle boil. Add the sauteed okra. Mix well.
- Reduce the heat and cover the pan. Allow the mixture to simmer for 4 to 5 minutes. By this time, the okra should be well cooked and blended with the gravy.
- Add the chopped coriander leaves and gently mix. Turn off the heat and transfer the curry to a serving dish.
- Serve this masala with roti, chapati, rice, paratha, or any other flatbreads. This curry makes a delightful side dish for all types of meals.