this ladies finger curry is a delicious recipe of sauteed okra or bhindi in a tangy onion tomato gravy.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
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
- 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
- 1 small to medium tej patta (indian bay leaf)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 2 tablespoon oil for sauteing okra
- 2 tablespoon oil for making gravy
- salt as required
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/dahi/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.
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.
Calories: 176kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 781mg | Potassium: 327mg | Fiber: 3g | Sugar: 3g | Vitamin A: 845IU | Vitamin C: 23mg | Calcium: 73mg | Iron: 0.8mg