ladies finger curry | vegan bhindi curry

Bhindi curry recipe with step by step photos. Sauteed ladies finger in a tangy onion tomato gravy. Gluten-free and vegan.

This is a very good home cooked delicious curry with bhindi or okra. i have kept the ingredients basic and not added stuff like cashews, poppy seeds, melon seeds, cream etc to thicken the gravy. So anyone having Indian spices and ingredients at home Can easily make this delicious masala bhindi curry.

Bhindi is a family favorite. hence there are many recipes posted with okra on the blog. I have already posted a semi-dry recipe of Bhindi masala.

Usually I make a dry or semi dry curry with okra. We have had bhindi masala with gravy a couple of times in restaurants. So I tried to make a restaurant version minus the cream or khoya (evaporated milk). The recipe was a success and it tasted awesome.

While writing this post, I still remember the flavors and taste of this bhindi curry. It was damn good. I love cooking more than being a foodie. But for a reason, this bhindi curry was an exception. It reminded me of the flavor and taste of a bhindi curry I had many years back in Mumbai. The tanginess of the tomatoes complements the light sweetness of okra very well.

This bhindi gravy goes well with soft phulkas, chapatis or parathas. This mildly spiced okra curry also goes well with steamed rice.

How to make vegan ladies finger curry

Preparation

1. First rinse 250 grams okra (ladies finger) very well in running water a few times. Then drain them completely in a strainer or colander.

2. Wipe each okra with a kitchen napkin. There should be no moisture on them. You can also allow them to dry naturally at room temperature, by spreading them on a large plate or tray.

3. Chop the bhindi into 1.5 to 2.5 inch pieces. Keep aside.

4. In a grinder or blender jar, take ¾ cup roughly chopped ripe red tomatoes, ½ inch chopped ginger, 4 to 5 chopped garlic cloves and 1 or 2 green chilies, chopped. Use ripe red tomatoes which are a bit sweet and less sour or tangy.

5. Add 2 tbsp fresh full fat curd (yogurt) along with 2 cloves, 1 green cardamom, ½ inch cinnamon and 1 single strand of mace.

6. Without adding water, grind or blend to a smooth paste. Keep aside covered.

Sauteing bhindi

7. heat 2 tbsp oil in a kadai or pan. Add the chopped bhindi/okra and saute them on a low flame.

8. Stir and saute them till they are almost cooked, shrinked and lightly browned from the sides.

9. When done remove the sauteed bhindi and place them in  a plate or tray.

Making bhindi curry

10. In the same kadai or pan, add 2 tbsp oil. Add tej patta (Indian bay leaf) and fry for about 5 to 7 seconds.

11. Add the ½ cup finely chopped onions.

12. Stir well.

13. Saute the onions till they start to turn light golden.

14. Lower the flame. Then add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder and ½ tsp cumin powder.

15. Stir the spice powders quickly. You can also switch off the stove top while adding and mixing spices powders, so that they don’t get burned.

16. Add the tomato-curd paste that we made before. Be careful while adding the ground paste as it splutters.

17. Stir well.

18. On a low flame saute till the masala paste thickens and you see oil leaving the sides.

19. Add about ¾ cup water and stir very well. You can also add ½ to ⅔ cup water for a thick gravy or ¾ cup water for medium gravy.

20. Season with salt as required.

21. Add the sauteed okra.

22. Stir again.

23. Bring the ladies finger gravy to a simmer on a medium flame. Cook for about 5 to 6 minutes till the gravy gets infused with the aroma and flavor of the okra. Don’t cook okra in the gravy for a longer time as then they become mushy.

24. Add ½ tsp kasuri methi, crushed (dry fenugreek leaves). If you want, you can also add 1 or 2 tbsp of low-fat cream at this step.

25. Stir and then add 2 tbsp chopped coriander leaves to the gravy.

26.  stir the gravy again and then switch off the stovetop.

27. Serve bhindi gravy garnished with a few coriander leaves or straightaway with rotis or parathas or steamed rice.

Few more delicious recipes for you!

1. Mushroom masala
2. Vendakkai sambar
3. Paneer butter masala
4. Bendakaya pulusu (Andhra style okra gravy with tamarind)

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Save

bhindi curry

4.94 from 58 votes

By Dassana Amit

This ladies finger curry is a delicious recipe of sauteed okra or bhindi in a tangy onion tomato gravy.

Save Pin Print

Prep Time 25 mins

Cook Time 25 mins

Total Time 50 mins

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Cuisine North Indian, Punjabi

Course: Main Course

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Servings 4

Units

Ingredients

for tomato paste

• ▢ 3 medium ripe red tomatoes or 150 grams tomatoes or ¾ cup roughly chopped tomatoes
• ▢ ½ inch ginger
• ▢ 4 to 5 garlic
• ▢ 1 to 2 green chilies
• ▢ 2 tablespoon curd (yogurt)
• ▢ 2 cloves
• ▢ 1 green cardamom
• ▢ ½ inch cinnamon
• ▢ 1 single strand of mace

other ingredients

• ▢ 250 grams bhindi (okra or lady finger)
• ▢ 1 large onion or 2 medium onions or 100 grams onions or ½ cup finely chopped onions
• ▢ ½ teaspoon kasuri methi (dry fenugreek leaves) - crushed
• ▢ 2 tablespoon chopped coriander leaves (cilantro leaves)
• ▢ 1 small to medium tej patta (indian bay leaf)
• ▢ ¼ teaspoon turmeric powder
• ▢ ½ teaspoon red chilli powder
• ▢ ½ teaspoon coriander powder (ground coriander)
• ▢ ½ teaspoon cumin powder
• ▢ 2 tablespoon oil for sauteing okra
• ▢ 2 tablespoon oil for making gravy
• ▢ salt as required

Instructions

preparation

• First rinse 250 grams okra (bhindi) very well in running water a few times. Then drain them completely in a strainer or colander.
• Wipe each bhindi with a kitchen napkin. There should be no moisture on them. You can also allow them to dry naturally at room temperature, by spreading them in a large plate or tray.
• Chop the bhindi into 1.5 to 2.5 inch pieces. Keep aside.
• In a grinder or blender jar, take 3/4 cup roughly chopped ripe red tomatoes, 1/2 inch chopped ginger, 4 to 5 chopped garlic cloves and 1 or 2 green chilies, chopped.
• Add 2 tbsp fresh full fat curd/yogurt along with 2 cloves, 1 green cardamom, 1/2 inch cinnamon and 1 single strand of mace.
• Without adding water, grind or blend to a smooth paste. Keep aside covered.

sauteing okra

• Heat 2 tbsp oil in a kadai or pan. Add the okra and saute them on a low flame.
• Stir and saute them till they are almost cooked, shrinked and lightly browned from the sides.
• When done remove the sauteed okra and place them in a plate or tray.

making ladies finger curry

• In the same kadai or pan, add 2 tbsp oil. Add tej patta (indian bay leaf) and fry for about 5 to 7 seconds.
• Add the 1/2 cup finely chopped onions. stir well.
• Saute the onions till they start to turn light golden.
• Lower the flame. Then add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder and 1/2 tsp cumin powder.
• Stir the spice powders quickly. You can also switch off the stove top while adding and mixing spices powders, so that they don't get burned.
• Add the tomato- curd paste that we made before. Be careful while adding ground paste as it splutters.
• Stir well. on a low flame saute till the masala paste thickens and you see oil leaving the sides.
• Add about 3/4 cup water and stir very well. You can also add 1/2 to 2/3 cup water for a thick gravy or 3/4 cup water for medium gravy
• Season with salt as required.
• Add the sauteed okra. Stir again.
• Bring the okra curry to a simmer on a medium flame. Cook for about 5 to 6 minutes till the curry gets infused with the aroma and flavor of the okra.
• Don't cook okra in the gravy for a longer time as then they become mushy.
• Add 1/2 tsp kasuri methi, crushed. If you want, you can also add 1 or 2 tbsp of low fat cream at this step.
• Stir and then add 2 tbsp chopped coriander leaves to the gravy.
• Stir again and switch off the stove top.
• Serve bhindi curry garnished with a few coriander leaves or straightaway with chapatis or parathas or steamed rice.

Nutrition Info Approximate values

Nutrition Facts

bhindi curry

Amount Per Serving

Calories 176 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 781mg34%

Potassium 327mg9%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 3g3%

Protein 2g4%

Vitamin A 845IU17%

Vitamin C 23mg28%

Calcium 73mg7%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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