Okra Curry Recipe (Bhindi Curry)
This okra curry (bhindi curry) is a simple yet so delicious Indian gravy dish where okra is simmered in medium spicy, slightly tangy onion-tomato-yogurt gravy.
Servings 3
Calories 209kcal
Ingredients
- 2 + 1 tablespoons Oil
- 250 grams or 2 to 2 ½ cups Okra (bhindi) cut into 1-inch pieces
- Salt to taste
- 1 medium or ¾ cup Red onion roughly chopped
- 2 small or 1 cup Tomato roughly chopped
- ½ inch Ginger
- 2 small cloves Garlic
- 1 Green chili
- ¼ inch Cinnamon stick
- 2 Green cardamoms
- 2 Cloves
- ½ teaspoon Cumin seeds
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ¾ cup Water
- ¼ cup Plain yogurt whisked till get smooth
- ½ teaspoon Kasoori methi (Dried fenugreek leaves) lightly crushed
- ½ teaspoon Garam masala
Instructions
Prep & Cooking Okra:
- Take washed and dried okra, trim both ends (head and tail), and discard. Cut the okra into 1-inch pieces. While chopping the okra, the knife will get sticky. Wipe the knife clean using a paper napkin or kitchen towel.
- Chop all the okra. It is important to keep cleaning the knife as it gets sticky. It will help to avoid more stickiness.
- Heat 2 tablespoons of oil in a pan on medium heat. Once hot add okra and salt.
- Mix well and let it cook until bhindi is tender. Do stir in between for even cooking. Okra will shrink and gets darker as it cooks. Remove it to a plate and keep it aside.
- While it is cooking, chop onion and tomato roughly along with ginger, garlic, and green chili. Make a smooth paste using a grinder or blender.
Making Okra Curry Recipe:
- Heat the remaining oil in the same pan. Once hot add whole spices (cloves, cinnamon, green cardamoms). Saute for 40-60 seconds or until you get a nice aroma of the spices.
- Add cumin seeds and let them sizzle.
- Add prepared puree and sprinkle a little salt. Be careful while adding salt, because we already added salt in bhindi.
- Cook with stirring occasionally till all the moisture evaporates. It becomes a thick paste.
- Add turmeric powder, red chili powder, and coriander powder. Mix well. Cook for a minute. Oil will starts to ooze out from sides.
- Add water. Stir well and let it simmer for 3-4 minutes.
- Now lower the heat to lowest. Add yogurt and stir it immediately, so the yogurt does not curdle. Now turn the heat back to medium and bring it to a simmer.
- Add crushed kasoori methi and garam masala. Mix well.
- Add cooked okra. Simmer for only 2 minutes. Turn off the stove. Don’t cook for a long time after adding bhindi. Otherwise, it will get mushy.
Notes
Buying Okra: They should be long, fresh looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have fewer seeds in it.
How to avoid the sliminess – 1) Okra should be dry before you chop them. 2) keep cleaning the knife as soon as it gets sticky. 3) While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets more slimy. 4) cook them uncovered.
While cooking the bhindi, make sure that okra is soft yet it has bite. It should hold the shape. It should not be mushy.
You need to be careful while adding yogurt. Make sure to lower heat. And stir immediately after adding yogurt. Otherwise, yogurt will curdle. Curdled yogurt will not taste and look pleasant.
Nutrition
Calories: 209kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 473mg | Potassium: 485mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1228IU | Vitamin C: 32mg | Calcium: 121mg | Iron: 1mg
*Nutrition information is a rough estimate for 1 serving
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