Bhindi Masala Gravy:
Bhindi Masala Gravy is a North Indian veggie lover dish highlighting ladyfinger or okra (bhindi) cooked in a flavorful and spiced curry. The gravy is regularly made with a base of onions, tomatoes, and different spices. The okra is sautéed or browned independently some time recently being included in the curry, guaranteeing it holds its interesting surface. Common spices utilized incorporate cumin, coriander, turmeric, garam masala, and some of the time ruddy or green chili powder. Bhindi Masala Gravy is known for its wealthy and fragrant taste, making it a well-known choice in Indian food. It’s regularly served with Indian bread (roti, naan) or rice.
This is straightforward and mouth-watering stir-fried bhindi in a zesty sauce made from tomato, curd, cashew nuts, onion, and normal Indian curry fixings. The fluid gravy-like surface of this bhindi planning makes it reasonable to be served with naan, tandoori roti or steamed rice. Learn how to make best bhindi masala sauce in this simple recipe.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3 servings
Ingredients for Bhindi Masala Gravy
| 250 gms (1/2 lb) Bhindi (Ladies Finger/ Okra) |
| 3 medium Tomatoes, chopped |
| 5-6 Cashew Nuts, optional |
| 1 Green Chilli, seeded and chopped, optional |
| 1/2 teaspoon Ginger, chopped |
| 2 cloves of Garlic |
| 1/2 teaspoon Fennel Seeds |
| 1 huge Onion, finely chopped |
| 2 teaspoons Cumin-Coriander Powder |
| 1/4 teaspoon Turmeric Powder |
| 1/2 teaspoon Red Chilli Powder |
| 1/4 teaspoon Garam Masala Powder |
| 1/2 cup Curd (Yogurt) (not sour) |
| 1½ tablespoons Coriander Leaves, finely chopped |
| 1½ tablespoons + 3 tablespoons Oil |
| Salt to taste |
Directions:
1. Pulverize cashew nuts in the little chutney jostle of a blender processor to make medium coarse powder. Coarsely pulverize green chili, ginger and garlic in the same bump and make a paste. Pulverize tomatoes in the same jostle and make a smooth tomato puree.
2. Expel the head and tail of each bhindi and cut it into 1.5-inch long pieces. Warm 1½ tablespoons oil in a skillet over medium fire. Include bhindi and sprinkle a little salt over it.
3. Shallow sear bhindi until it turns dim green and recoils impressively from its unique estimate (approx 6-8 minutes). Turn off the fire and exchange shallow browned bhindi to a plate.
4. Warm the remaining 3 tablespoons of oil in the same pan. Include 1/2 teaspoon fennel seeds, when they start to crackle, include finely chopped onion and sauté until it turns light brown. Include green chili–ginger-garlic paste (arranged in step 1) and sauté for a minute.
5. Include tomato puree (arranged in step 1) and cook until the oil begins to separate.
6. Include 1/4 teaspoon turmeric powder, 1/2 teaspoon ruddy chilli powder, 1/4 teaspoon garam masala powder and salt; blend well.
7. Include 1/2 cup curd, 2 teaspoons cumin-coriander powder, and smashed cashew nuts and blend well.
8. Include shallow fricasseed bhindi and blend well.
9. Cook it over medium fire for 2-3 minutes.
10.Turn off the fire and exchange the arranged curry to a serving bowl. Embellish bhindi masala sauce with coriander leaves and serve hot.
Tips and Variations:
- Make beyond any doubt that the curd is not acrid else the curry will have a gentle acrid taste.
- Adjust the sum of green chilli and garlic to get your wanted taste and make it more palatable.
- Add 1-teaspoon sugar to adjust out tart flavor of curry.
Taste: Spicy
Serving Ideas: Serve it with naan or tandoori roti or chapati, rice, and cucumber salad.