Bhindi or okra is also known as ladies finger in some regions makes excellent vegetarian curry, the Bhindi Masala. Loaded with rich vitamins and minerals, bhindi is considered as a healthy vegetable that forms part of your 5 a day. Many wonder what people, particularly the Indians, do with this slimy and sticky vegetable? If you know the technique of cooking bhindi, you will make it as your favourite vegetarian dish.
Although bhindi fry is the easiest and quickest way of cooking bhindi, this bhindi masala recipe is worth trying for the next level of lavish curry. The masala is prepared using sliced onions and tomatoes. The spices used are quite simple yet create a rich masala curry to enjoy with naan or roti or rice. For stir fry bhindi, the okra is cut across into small pieces. Whereas for Bhindi masala slicing along the length is recommended.
Best Bhindi Masala
Here is Your Recipe
500 gram okra, tender
3 tablespoon sunflower oil
¾ teaspoon paprika
1 teaspoon fresh lemon juice
½ teaspoon turmeric
¼ teaspoon freshly ground pepper
teaspoon garam masala
1 tablespoon chopped coriander leaves to garnish (optional)
Salt to taste
Wash okra under running water and slice off the ends.
Cut each in half. Set aside.
Thinly slice onions and tomatoes. Set aside.
In a wok or heavy skillet heat the oil and fry onions until translucent.
Add all spices except the garam masala and cook for 2 minutes.
Add the tomatoes and medium cook until tomatoes are boiled nicely.
Add the okra and stir-fry for a couple of minutes.
Cover and cook over medium heat until tender, about 12-15 minutes.
Spoon the okra onto a warm serving plate and sprinkle with the garam masala.
Garnish with the coriander and serve while hot.
How to find an okra is tender and fresh? Just snap the tail end, if it breaks instantly, then it's fresh!
This yummay curry is best served with Naan or Parathas