Bhindi masala gravy - Fried okra in a spicy tomato sauce
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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.
Recipe by My Indian Taste at http://myindiantaste.com/bhindi-masala-gravy-fried-okra-in-a-spicy-tomato-sauce/