Bhindi Curry is a traditional Bhindi/okra recipe, here bhindi is cooked in tomato based medium thick gravy, that can be served with rice or Indian chapati/roti. This unique style bhindi recipe is famous in North India as well as in South India.

Prep Time: 7-8 minutes
Cook Time: 20 minutes
Serves: 6

Ingredients:

• 500 gm Bhindi (ladyfingers/okra)
• 2 small onions finely chopped
• 2-3 small tomatoes pureed
• 3 green chillies chopped
• 1-1/2 tbsp ginger-garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• Few curry leaves (broken in bits)
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 teaspoon coriander powder
• 1 teaspoon garam masala powder
• Few cashew nuts chopped
• Fresh coriander leaves chopped
• Cooking oil
• 1-1/2 cups water for making gravy
• Salt to taste

How to make Bhindi Curry:

1. Wash and pat dry bhindi with clean kitchen napkin
2. Cut each bhindi in two halves.
3. Heat oil 2 tbsp of in a pan and add cumin seeds, mustard seeds and green chillies.
4. Saute over high flame and allow the seeds to splutter.
5. Add chopped onions along with ginger garlic paste.
6. Fry till onions turns into nice golden brown.
7. Now add chopped tomatoes, salt and spices.
8. Mix well and leave to cook for 2-3 minutes on medium high flame until the oil separates.
9. Add water and let it simmer.
10. Now add bhindi and cover the pan. Cook it for about 7-8 minutes on low flame till the bhindi is done.
11. Serve hot okra curry with Indian chapatis.

Chef Tips:

You can add fried bhindi in gravy but then this dish will become too heavy and high in calories.