Indian-style okra curry recipe (Bhindi gravy)
User Reviews
5
Indian-style okra curry recipe (Bhindi gravy)
Description
Indian-style okra curry recipe (Bhindi gravy) uses fresh okra sliced thinly and fried with turmeric, ground ginger, and garam masala in a pan with sauteed onions. Cooking the okra until crispy mitigates the usual sliminess associated with okra. The addition of fresh tomatoes just before serving adds freshness and body to the dish. The curry is gently spiced with traditional Indian seasonings, providing warmth without overpowering heat. This curry works well as a side dish to rice or flatbreads, offering a vegetable option with a rich yet mild flavor profile.
The key to this recipe's texture lies in the careful frying of okra to develop a slight crispness and reduce its sticky quality. The golden browned onions contribute sweetness, balancing the earthy spices. Simmering briefly with chopped tomatoes integrates moisture and acidity into the gravy, rounding the flavors.
This okra curry is suitable for serving hot alongside main dishes or as part of a vegetarian meal. The spice combination can be adjusted by adding chili powder or fresh chilies during the seasoning step for added heat. If garam masala is unavailable, substituting with ground cumin and coriander powder can achieve a similar flavor base.
The curry benefits from slow frying the okra to achieve the desired texture, which takes about 10 to 15 minutes. Adding coconut milk or cream with the tomatoes can create a richer, korma-style variant. Seeds and spices can be customized according to availability and preference.
Ingredients
- 1 package okra about 2-3 cups, fresh
- 1 onion or 2 small ones, large
- ½ teaspoon ground ginger
- 1 teaspoon Turmeric
- 1 teaspoon salt
- ¼ teaspoon garam masala
- 2 tomato chopped, or 1 pint of cherry tomatoes, fresh
Instructions
- Cut the okra into thin slices of about ½ an inch.
- Chop one large or two small onions. Fry in a large pan with 2 tablespoons of oil until golden, about 10 minutes.
- Add the okra, fry on medium heat until the okra is less sticky and crispy and brown (this can take 10-15 minutes). Add spices: half a teaspoon of ginger powder, a flat teaspoon of turmeric, salt, a quarter teaspoon of garam masala.
- Add 2 fresh chopped tomatoes and mix. Cook for 5 minutes, and serve hot.
Notes
- Add red chili powder or green chilies at the seasoning stage to increase spice heat.
- If garam masala is unavailable, substitute with equal parts ground cumin and coriander powder for similar flavor.
- Including coconut milk or cream with the tomatoes creates a creamier, korma-style variation of this okra curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 589mg | 25% |
| Potassium | 351mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 871IU | 17% |
| Vitamin C | 22mg | 24% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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