Bhindi Masala Gravy

Bhindi Masala Gravy

Bhindi Masala Gravy
Adapted from Dassana

20- 25 bhindi / lady’s finger
1 small onion chopped
1 tbsp ginger garlic paste
1 bay leaf
½ tsp chili powder
¼ tsp turmeric powder
½ tsp coriander powder
1/2 tsp cumin powder
½ tsp crushed kasoori methi
2 + 1 tbsp oil
1-2 tbsp coriander leaves chopped

To grind:
1 large ripe tomato chopped
2 tbsp yogurt
1-2 green chilis
1 clove
1 small piece cinnamon
1 cardamom

Wash and wipe the bhindis so no water remains on it.
Cut into 2 inch slices.
Heat 2 tbsp oil and saute them on medium flame until they are wilted and cooked.
Meanwhile, grind all ‘to grind’ ingredients’ to a smooth paste.
Heat 1 tbsp oil and add the bay leaf.
Add onion and saute till almost brown.
Add ginger garlic paste and stir till raw smell goes.
Add chili powder, turmeric powder, coriander powder, cumin powder and salt and mix well.
Add grinded tomato mixture and stir well.
When the gray thickens, add ¾ -1 cup warm water.
When it boils, add bhindi and let it simmer for few minutes. Check salt.
Add crushed kasoori methi and coriander leaves and mix well. Take off fire.
Serve with chapathi or bread.

Bhindi Masala Gravy 1


Bhindi Masala (Okra)

Bhindi Masala

Bhindi Masala (Okra Masala)

15 long okra
1 medium onion sliced
1 small tomato sliced thin
½ tsp ginger/garlic paste
½ tsp chili powder
½ tsp coriander powder
½ tsp garam masala
2 tbsp coriander leaves chopped
2 tbsp oil

Cut the tips of okra and slit from the middle, keeping it intact.
Heat oil and saute onions till almost brown.
Add ginger/garlic paste and stir for 2 minutes.
Add coriander powder, chili powder, turmeric powder, garam masala and stir.
Add tomatoes, okra and salt. Cook covered on low flame.
Don’t add water. Stir often carefully until the okras are cooked, approx. 15 minutes.
Add coriander leaves and mix.
Transfer to a serving dish and garnish with coriander leaves.

Bhindi Masala 1