A few people have requested some more easy Indian recipes, so I took to my recipe notes and have collated some awesome recipes to share with you. This is a simple recipe that comes together in no time, and it’s really healthy too. My family loves it when I serve this up with some hot roti or naan and some chilli pickle too.
Bhindi or Okra (interestingly also known as Lady Finger) is an Indian cooking staple featuring in the cuisine across the country, cooked in many different ways. The vegetable is rich in protein, fibre, and antioxidants making it super filling and also easily digested. You just have to get past the slimy texture of the cut okra flesh – trust me when I say it all goes away from cooking it.
Preparing the okra is the key here. Start by washing the okra whole – the peach fuzz is a little hydrophobic (doesn’t like water) so don’t be worried if the vegetable does not get wet properly. After washing, pat the okra dry really well. This is critical! Only chop the okra AFTER the outside is completely dry.
If you are short on time, you don’t have to start with cooking the okra. You can start by making the gravy and adding the okra in at the end – you will just need to cook it in the delicious gravy for longer. The result is still delicious!
Watch me make it here:
Bhindi Masala
Equipment
- Saucepan
Ingredients
- 300-350 g fresh Okra washed, patted dry chopped into 1-2 cm pieces
- 1 medium onion chopped fine
- 2 tomatoes chopped fine
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 bay leaf
- 2 cardamom pods
- 3 cloves
- 2 cm stick of cinnamon
- ½ tsp whole cumin seeds
- ½ tsp ground turmeric
- 1½ tsp ground chilli powder
- 1 tsp ground cumin powder
- 1 tsp ground coriander powder
- ¼ tsp garam masala
- 1 tsp tomato paste
- 2 tsp lemon juice
- ½ tsp dried fenugreek leaves Kasuri Methi, available at South Asian grocers
- ½ cup water
- 2 tbsp. vegetable oil or any neutral oil
- 2 tbsp. yogurt whisked with a splash of water optional
Instructions
- Heat 1 tbsp. of oil in a non-stick fry pan
- Add the chopped okra once the oil is hot. The okra will get really gummy in the pan but continue to cook it until it starts to darken in color and soften
- Remove the okra from the pan and set aside
- Heat the remaining oil in the same pan
- Add the cumin seeds to the oil and let them sizzle. Add the bay lead, cinnamon, cardamom and cloves to the oil and sauté till fragrant
- Add the onions to the pan and some salt to help them cook. Sweat the onions till soft
- Add the chopped tomatoes followed by the spices, ginger and garlic and mix through the pan
- Add tomato puree to the pan and mix through really well
- Add some salt, with lemon juice and cook this for 2 minutes
- Add ⅓ of the water to the pan and bring the mix to a bowl
- As the gravy reduces, add another ⅓ of the water and continue to cook.
- Taste the gravy for seasoning. Add salt if required.
- Add the remaining water, kasuri methi/dried fenugreek leaves and simmer the gravy until it thickens. If you are using yogurt, add this in and mix through
- Toss the cooked okra through the gravy and bring to a boil
- Serve with fresh and hot roti, and garnish with coriander
