Description
A delicious and easy Indian okra curry made by half-frying bhindi and combining it with a rich masala base of tomatoes, onions, and aromatic spices. This slime-free, flavorful dish is perfect for lunch or dinner.
Ingredients
Scale
- 500g fresh bhindi (okra), cut into 1-inch pieces
- 2 medium onions, finely chopped
- 1/2 cup tomato puree
- 1 tsp jeera (cumin seeds)
- 1/2 tsp black seeds (kalonji/nigella seeds)
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp jeera and black pepper powder
- 3–4 tbsp cooking oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and half-fry the bhindi pieces until they develop golden edges. Remove and set aside.
- In the same pan, add jeera and black seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add tomato puree and cook until oil separates.
- Add all the spice powders (red chilli, turmeric, coriander, jeera-pepper powder) and cook for 1-2 minutes.
- Add the fried bhindi back to the pan and mix gently with the masala.
- Cover and simmer for 5-7 minutes on low heat.
- Garnish with fresh coriander and serve hot.
Notes
- Choose fresh, firm okra without dark spots for best results
- Half-frying the bhindi prevents it from becoming slimy
- Don’t overcook the okra to maintain its texture
- Adjust spice levels according to your preference
- Add a squeeze of lemon juice before serving for extra flavor
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 145
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: bhindi masala, okra curry, indian vegetarian, easy recipe, spicy okra, indian sabzi, vegetable curry, gluten free indian food