Bhindi masala gravy – Fried okra in a spicy tomato sauce

bhindi masala gravy recipe - fried okra:gumbo:lady fingers in a spicy tomato sauce

 

Okra also known as okroladies’ fingers, bhindi in India, bamia or bameeyah, has many nutritional benefits, its high in Vitamin C, low in calories, high in vitamin K and folate. It is excellent sautéed, fried or with sauce.

Some people don’t like okra, because of its slimy texture when cut. I’ve never found a problem with that but if you do, then I have some tips – it’s really important after you washed okra to dry it before cooking it. For doing that, use paper towels or kitchen towels to pat dry your okra after you’ve washed it or let it dry completely on a dish towel before cutting it.

Also, to reduce the okra slime, try to avoid cutting it into small pieces. I noticed the larger you cut it or using it whole is better to avoid the slime.

When you buy fresh okra, make sure to select the smallest and firmest pods (no longer than 4 inches long). If okra pod gets too long, it often becomes woody and too hard to eat. You can use frozen okra as well, if you don’t have access to fresh ones. The taste will be just as delicious.

And one last tip, to avoid releasing mucilage in cooking okra, stir fry the pods over high heat.

The recipe I’m sharing today, Bhindi masala gravy, is a simple dish of fried okra stewed in a spicy tomato sauce made simple with tomatoes, garlic, ginger and some spices. It tastes spicy, hot (if you don’t want it hot then reduce the chillies as per your taste) and tangy. And I love it.

I hope you enjoy it as much as I do.

Here are some more okra/bhindi/lady fingers recipes you may like:

Vendakkai poriyal recipe – Okra (bhindi) stir fry recipe

Fried okra with black lentils and spices – A delicious fried okra recipe

Punjabi Bhindi Masala Recipe – Sautéed Okra with Onions, Tomatoes and Spices

Indian spicy sautéed okra and green peppers recipe

Step by step Bhindi masala gravy recipe – Fried okra in a spicy tomato sauce

Wash okra and dry it with paper towels. Trim the rough tops and skinny bottom tips off the okra pods, and cut the okra into big pieces.

Heat oil into a pan and fry okra until it gets brown spots. Once done, place it into a bowl and keep aside.

fried lady fingers with spicy tomato sauceBhindi masala gravy - fried okra in spicy sauce

 

Into a grinder/blender add tomatoes, ginger, garlic, cloves, cardamom, cinnamon stick, mace if using and green chillies. Grind/blend to a fine paste.

fried gumbo in spicy tomato sauce indian recipeBhindi masala gravy recipe - fried gumbo in spicy tomato sauce

 

In the same pan you fried okra, heat little more oil. Add bay leaf and let it fry for 5 seconds, then add chopped onion and stir fry until the onion change its color to golden-brown.

Add all powder spices, mix and pour the tomato paste. Cook for 5 minutes on medium heat or until tomato releases its juices and oil starts to separate.

Bhindi masala gravy fried okra in tomato saucestep by step recipe Bhindi masala gravy

Add 1 cup of water and salt, mix and bring to a boil. Lower the heat and bring fried okra into the pan. Mix and cover the pan with a lid. Simmer for 7-10 minutes.

how to make bhindi masala gravyBhindi masala gravy steps recipe

 

Add dried fenugreek leaves (kasuri methi), if using, and chopped coriander/cilantro leaves. Simmer for another minute.

Serve warm with boiled rice or bread. Enjoy!

Bhindi masala gravy recipe how to make bhindi masala gravy (fried okra in spicy tomato sauce)

4.7 from 3 reviews
Bhindi masala gravy - Fried okra in a spicy tomato sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
What you need
  • 300 gm okra/bhindi/lady fingers/gumbo, washed and cut into big pieces;
  • 1 onion, chopped;
  • 1 bay leaf;
  • 1 inch fresh ginger;
  • 5-6 garlic cloves;
  • 2 large tomatoes, chopped into big pieces;
  • 3 cloves;
  • 1 green whole cardamom;
  • 1 inch cinnamon stick;
  • 1 mace (optional);
  • 1-2 green chillies, chopped;
  • ½ tsp turmeric powder;
  • ¼ tsp red chilli powder (optional);
  • 1 tsp coriander powder;
  • ½ tsp cumin powder;
  • 1 tsp kasuri methi (dry fenugreek leaves);
  • ½ tsp salt;
  • 1 cup water;
  • few cilantro/coriander leaves to garnish;
  • vegetable oil.
Method
  1. Wash okra and dry it with paper towels. Trim the rough tops and skinny bottom tips off the okra pods, and cut the okra into big pieces.
  2. Heat oil into a pan and fry okra until it gets brown spots. Once done, place it into a bowl and keep aside.
  3. Into a grinder/blender add tomatoes, ginger, garlic, cloves, cardamom, cinnamon stick, mace if using and green chillies. Grind/blend to a fine paste.
  4. In the same pan you fried okra, heat little more oil. Add bay leaf and let it fry for 5 seconds, then add chopped onion and stir fry until the onion change its color to golden-brown.
  5. Add all powder spices, mix and pour the tomato paste. Cook for 5 minutes on medium heat or until tomato releases its juices and oil starts to separate.
  6. Add 1 cup of water and salt, mix and bring to a boil. Lower the heat and bring fried okra into the pan. Mix and cover the pan with a lid. Simmer for 7-10 minutes.
  7. Add dried fenugreek leaves (kasuri methi), if using, and chopped coriander/cilantro leaves. Simmer for another minute.
  8. Serve warm with boiled rice or bread.

 

Digiprove sealCopyright protected by Digiprove © 2015

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

« «  Tamarind king fish curry – king fish (surmai) in tamarind sauce   |   Indian style cauliflower rice recipe – Gobi rice recipe  » »

All original content on these pages is fingerprinted and certified by Digiprove