Recipe of the Week: Bhindi Masala (Okra Curry)

Bhindi Masala is one of those favorites that is quick and easy to make. I normally resort to making bhindi when I’m lazy, tired or have just had too much happen that week to bother making anything time-consuming or creative.

Regardless of the quick-factor, bhindi compliments roti well and is delicious when made right and served with plain yogurt or raita.

Here’s what you need:

  • 1 pack frozen or fresh okra chopped into small cubes (bhindi)
  • 1-2 tbsp vegetable oil
  • 1 tsp cumin seeds (jeera)
  • 1 tsp salt
  • 1 tsp turmeric (haldi)
  • 1 tsp curry powder
  • 1 tsp red chilli powder
  • 1 large onion, chopped into thin slices

Here’s what you do:

Heat oil over medium flame. Add jeera and let sizzle until golden-brown. Add thawed or fresh okra and coat oil/jeera mix until the sliminess had disappeared. This can take about 10-15 minutes. Make sure to stir every few seconds to avoid the okra from sticking to the pan or browning too much.

Once sliminess evaporates, add turmeric, curry powder, red chilli powder and salt and coat okra with the dry ingredients. Add in onions and mix well.

Cook on low heat for 5 minutes. If you want a more crispy curry, then cook on medium heat for 10-15 minutes, stirring every few minutes. If you prefer a soft concoction, cover and cook on the lowest heat level for 15-20 minutes. The steam will cook the okra and onions thoroughly.

Serve with yogurt or cucumber raita and roti. Voila! Quick and easy and always delicious.

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